These enchilada bites are easy to throw together and make a great party appetizer. They are a great option to feed a crowd. Spiced perfectly, using cornbread as a binder gives these meatballs a different flavor that mimics enchiladas. Moist and flavorful, they’re a great party appetizer, holiday appetizer, football snack, etc. Add a variety 0f salsa or dip in a little extra enchilada sauce when serving for a tasty app. Your guests are sure to love these crowd-pleasing bites!
How To Make Enchilada Bites
Ingredients
- 1 1/4 cups Mexican blend shredded cheese, divided
- 1 1/2 cups crumbled cornbread
- 1/4 cup fresh chopped cilantro, optional
- 1/4 cup finely chopped onion
- 10 ounces enchilada sauce, divided
- 1 package taco seasoning mix (1.25 oz.)
- 1 teaspoon garlic powder with parsley
- 1 large egg
- 1 1/2 pounds ground beef* chicken, beef or pork or combination of each
- 8 ounces tomato sauce
* Feel free to substitute chicken, ground turkey or pork or combination of each
Directions
- Heat oven to 350 degrees F. Line a shallow baking pan (with sides) with foil and coat with cooking spray; set aside.
- Combine 3/4 cup of the cheese, cornbread crumbs, cilantro, onion, 1/2 cup enchilada sauce, taco seasoning mix, garlic powder, and egg.
- Mix the above combination well.
- Add meat of choice, mixing with hands just until blended, do not overmix.
- Shape into small balls with a tablespoon or small cookie scoop.
- Place meatballs on the prepared baking sheet.
- Bake uncovered for 20 minutes or until they’re slightly browned and done.
- In a small saucepan, heat together the tomato sauce and remaining enchilada sauce.
- Place meatballs in a chafing dish. Pour sauce over, stir gently to coat, and top with remaining cheese. Keep warm over low heat. Or serve sauce on the side and sprinkle cheese on the meatballs. The cheese can also be omitted.
- Serve with wooden picks.
The meatballs can be made ahead and refrigerated (step 7), when ready to serve complete steps 8 and 9 if desired.
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