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Meatball Enchiladas

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Total Time:
30 mins
school
Skill Level:
Intermediate
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Servings:
8 Servings
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Meatball Enchiladas
alarm
Total Time:
30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
8 Servings

Ingredients


Product ImageOriginal Meatballs
  • 1 14-Ounce Package Armour Original Meatballs, Quartered1 14-Ounce Package
  • 2 Dozen Corn Tortillas2 Dozen
  • 4 Cups Enchilada Sauce, Divided4 Cups
  • 1 Cup Black Beans, Drained1 Cup
  • 1 Cup Frozen Corn, Thawed1 Cup
  • 2 Cups Shredded Mexican Style Cheese2 Cups
  • 1/4 Cup And 1 Tbsp. Fresh Cilantro, Chopped1/4 Cup And 1 Tbsp.
  • *Jalapeños
  • *Red Onions

Instructions


  1. Preheat oven to 350°F. Grease 9x13 inch baking dish and set aside.

  2. Cut meatballs into quarter pieces. Reserve 1 ½ cups enchilada sauce; set aside. Mix remainder of sauce with meatballs.

  3. Lay corn tortillas in the bottom of the baking dish. Fill each tortilla evenly with ⅓ of meatball mixture, ⅓ cup black beans, ⅓ cup frozen corn and fold tortillas closed. Layer reserved enchilada sauce, remaining shredded cheese, and 1 tablespoon of cilantro over the surface of tortillas.

  4. Bake uncovered for 25-30 minutes, or until cheese is bubbling. Garnish with last of chopped cilantro.

Ingredients


  • 1 14-Ounce Package Armour Original Meatballs, Quartered1 14-Ounce Package
  • 2 Dozen Corn Tortillas2 Dozen
  • 4 Cups Enchilada Sauce, Divided4 Cups
  • 1 Cup Black Beans, Drained1 Cup
  • 1 Cup Frozen Corn, Thawed1 Cup
  • 2 Cups Shredded Mexican Style Cheese2 Cups
  • 1/4 Cup And 1 Tbsp. Fresh Cilantro, Chopped1/4 Cup And 1 Tbsp.
  • *Jalapeños
  • *Red Onions

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