Ingredients
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
lb ground chicken
1
cup panko breadcrumbs
1
can (10 oz) Old El Paso™ mild enchilada sauce
1
cup cheddar cheese, grated
Preparation
In a bowl, season ground chicken with Old El Paso™ taco seasoning mix.
Incorporate the breadcrumbs and combine everything well by stirring with a spoon or mixing with your fingers.
With your hands, form 1 inch meatballs and place on a greased baking sheet.
Broil meatballs in the oven until browned for about 5 to 8 minutes. Oven rack should be about 6 inches away from the broiler. Turn meatballs halfway through.
Transfer meatballs to a slow cooker.
Pour enchilada sauce over meatballs and make sure they all get coated.
Cover and cook on medium-low for 2 hours until meatballs are cooked through and have soaked some of the enchilada sauce.
Serve with the enchilada sauce left in the slow cooker and cover with cheese.
