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If you have dinner in my house, the theme has to be carried through the meal.  So I saw a stuffed meatball by Noshing at the Nolands and wanted to make a Mexican variation.  I used ground chicken and stuffed it with a piece of  queso fresco cheese surround by a pablano pepper.  That way, you got a little surprise when you got to the middle of the meatball.  I finished the cooking off by simmering the meatballs in enchilada sauce.
Recipe
Enchilada Sauce:
- Heat 1 tbsp vegetable oil in a skillet on medium high heat and add 2 tbsp all purpose flour stirring constantly for 1 minute
- Add 2 – 10 oz cans each of enchilada sauce and enchilada sauce with red chili salsa simmer for 10 minutes stirring frequently
Enchilada Chicken Meatballs:
- Take Queso Fresco cheese and cut it into cubes and cut a pablano pepper into pieces 1″ long and 1/2″ wideÂ
- Mix 1 lb of ground chicken with 1/2 cup of bread crumbs, 2 tbsp of worcestershire sauce, 1 tbsp each of ancho chili powder and paprika and finish with 1 tsp each salt and pepper
- To assemble the meatballs, first roll a golf size ball in your hands. Â Then, make an indentation in the middle being careful not to push through to the other side. Â Then take the pablano pepper and wrap it around the cubed queso fresco and insert in the indentationÂ
- Pinch the ground chicken closing the whole and then roll the ball in your hands again
- Place the finished meatballs on a baking tray and bake for 20 minutes in a 325 degree oven
- Finish by simmering in the enchilada sauce for 20 more minutes and serve
What a great idea! I love meatballs, especially when there is a surprise inside. Thank you for sharing!
Don’t these sound tasty. Thanks for sharing. It’s always nice to have various types of meatballs. These sound healthier than the traditional beef.
this is a great idea, sounds/looks delicious, thanks for sharing!