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Meatball Enchiladas
Recipes
Meatball Enchiladas
6 servings
40 minutes total (Active 20 minutes)

Ingredients

  • 1 (12-oz) bag frozen beef Italian-style fully cooked meatballs
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 (16-oz) jar mild salsa
  • Cooking spray
  • 1 small white onion, coarsely chopped
  • ¼ cup fresh cilantro, coarsely chopped
  • ¼ cup cilantro avocado yogurt dressing
  • 8 oz quesadilla (or mozzarella) cheese, shredded
  • 6 (8-inch) flour tortillas

Steps

    1. Microwave meatballs on HIGH for 2–3 minutes or until thawed. Slice each meatball into thirds. Preheat medium saucepan on low 1–2 minutes; then add meatballs. Stir in cumin, chili powder, and salsa, then cover; simmer 10 minutes, stirring occasionally, and until meatballs are 165°F. Preheat oven to 400°F.
    2. Coat 9-inch square baking dish with cooking spray. Chop onion (½ cup) and cilantro; combine with dressing. Shred cheese.
    3. Place tortillas on a flat surface. Place ¼ cup cheese down center of each tortilla, top with meatballs (reserve sauce), and onion mixture. Fold bottom of tortilla up over filling, then fold over sides while rolling the tortilla around the filling. Place seam side down in baking dish; top with reserved sauce and remaining cheese. Bake 15–18 minutes or until hot. Serve. (Makes 6 servings.)

Amount per ⅙ recipe serving: Calories 450, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 60mg, Sodium 1500mg, Total Carb 47g, Fiber 2g, Sugars 7g, Protein 18g, Calc 10%, Vitamin A 15%, Vitamin C 25%, Iron 6%