Slow Cooker Enchilada Meatballs
Ingredients
2 pounds frozen meatballs or homemade meatballs
2 cups enchilada sauce (recipe below, or use canned)
Homemade Enchilada Sauce:
4 tablespoons butter or oil
3 tablespoons all-purpose flour
1 cup chicken broth
15 ounce can tomato sauce
2 Tbsp. tomato paste
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. Mexican oregano
½ tsp. smoked paprika
½ tsp. salt
1 Tbsp. apple cider vinegar
Toppings ideas
1 cup shredded cheese, cheddar, Mexican blend, Monterrey Jack
guacamole, jalapenos, cilantro, lime wedges, sour cream, tomatoes, jalapenos, cilantro, lime wedges, sour cream, tomatoes
Directions
Pour the meatballs into the crockpot.
Melt the butter in a pan and stir in the flour, cook for 1 minute on the stovetop. Whisk in the broth and simmer for 2 minutes.
Whisk the tomato sauce and tomato paste into the sauce. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, paprika and salt.
Simmer for 5 minutes, then remove from the heat and stir in the vinegar.
Pour the sauce over the meatballs and cover with a lid. Set on low for 2-4 hours if using frozen meatballs, or 4 to 5 hours if using raw meatballs or 6-8 hours on low.
Sprinkle with the cheese and cook for another 30 minutes until the cheese is melted.
Serve with your favorite toppings.
