Mexican Enchilada Meatballs
all of your favorite enchilada flavors in a healthy chicken meatball skillet bake!
Servings: 4 people
Equipment
- skillet
- sauce pan
- mixing bowl
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- ¼ onion, grated
- 1 tablespoon cumin
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon minced garlic
Enchilada Sauce
- 1 tablespoon coconut oil
- 1 tablespoon flour
- 1 can coconut milk or 2 cups broth/stock
- 1 tablespoon chicken salt or 2 teaspoon regular salt
- 1 can spicy rotel
- ½ cup white rice
Instructions
Form the Meatballs
- Preheat oven to 350
- Combine the ground chicken, grated onion, and spices. Form into meatballs and place in an oven safe skillet
Enchilada Sauce
- Make a simple roux using the flour and coconut oil. Whisk them together in the sauce pan over medium high heat
- The mixture should start to turn golden brown and at this point pour in your coconut milk.
- Stir until it thickens to the consistency of gravy then add in the chicken salt and rotel
- Let it cook for about 5 minutes then stir in rice.
Cooking the Meatballs
- Pour the enchilada sauce and rice mixture over your chicken meatballs in the skillet.
- Bake for 30 minutes and enjoy!