Gluten Free Enchilada Chicken Meatballs
These gluten free chicken meatballs are baked, covered in a red enchilada sauce and topped with cilantro, onions and cotija cheese for a new spin on the classic enchiladas!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1/4 cup old fashioned oats, (lightly pulsed in a blender)
- 1 tbsp chia seeds
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cup red enchilada sauce, (divided (or 2 10-ounce cans of store bought enchilada sauce))
- 1 cup Colby and Monterey Jack shredded cheese
- optional toppings: cilantro, onion, tomatoes, sour cream or plain Greek yogurt
Instructions
- 1
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
- 2
In a large bowl, add the ground chicken, egg, oats, chia seeds, chili powder, salt, cumin, garlic powder and onion powder. Mix together with your hands and roll into 16 meatballs.
- 3
Place the meatballs on the baking sheet and bake in oven for 15 minutes. Remove from oven.
- 4
In a 3 quart baking dish, pour 1 cup of enchilada sauce. Place the meatballs in the dish and pour the rest of the enchilada sauce on top.
- 5
Cover the meatballs with shredded cheese and bake for another 10 minutes or until the cheese is melted and bubbly.
- 6
Remove from oven and garnish with toppings such as cilantro, onions, tomatoes, cotija cheese and more!