CrockPot 4 Ingredient Enchilada Meatballs
Ingredients
48 Ounces Frozen Meatballs (beef or turkey)
28 Ounces Canned Red Enchilada Sauce
10 Ounces Canned Diced Tomatoes With Green Chilies (drained)
1 Cup Fiesta Blend Shredded Cheese
Directions
To a 5 quart or larger slow cooker add the frozen meatballs, enchilada sauce and canned diced tomatoes and stir to combine.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours or until meatballs are hot and the sauce is bubbly.
Remove lid and sprinkle cheese on top of all the meatballs. Recover the slow cooker with the lid and allow the cheese to melt for 5 to 10 minutes.
Serve as an appetizer or spoon meatballs over Mexican rice and enjoy!
