7 Ingredient Enchilada Meatball Casserole Recipe
These 7 Ingredient Enchilada Meatball Casserole is delicious and tender with melty cheese and a touch of heat. This recipe is quick and easy, ready in about 30 minutes! It's great for easy weeknight meals the entire family will love.
Ingredients
- 18 ounces frozen beef meatballs (thawed)
- 2 cups instant white rice
- 10 ounces red enchilada sauce
- 15 ounces chili no-beans (or 7-ounce tomato sauce)
- 1 package burrito seasoning (or taco seasoning mix)
- 4 ounces canned diced green chiles
- 2 cups Monterey Jack, shredded
- Optional – fresh diced chives for garnish (or green onions)
Instructions
- Preheat the oven to 375 degrees F.
- Prepare the instant white rice according to the package directions.
- At the same time, in a large bowl, combine the no-bean chili, enchilada sauce, burrito seasoning, and diced green chiles. Whisk together until mixed well.
- Spray a 9x13 casserole dish with non-stick cooking spray and spread the cooked rice into the bottom.
- Lay the meatballs over the top of the rice.
- Pour all but 1/4 cup of the sauce mixture over the meatballs.
- Sprinkle the shredded Monterey Jack cheese over the top then drizzle the last 1/4 cup of sauce over the cheese.
- Bake in the preheated oven for about 20-25 minutes or until the meatballs are heated through.
- Sprinkle the fresh chives over the melted cheese if desired, and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
Serving: 1Calories: 435kcalCarbohydrates: 25gProtein: 24gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 82mgSodium: 799mgPotassium: 326mgFiber: 2gSugar: 3gVitamin A: 488IUVitamin C: 7mgCalcium: 245mgIron: 4mg
Share by Email
Share on Facebook
Pin Recipe
Tried this recipe?Let us know how it was!