| 10/08/2005 |
CHICKEN ENCHILADA MEATBALLS
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Since work picked up again I've not have much time to write like I wanted. Yet I wanted to share this recipe with you. I made it a few nights ago to go along with some soup.
When I told Mike what I was having he scoffed, telling me that I had an extra word in there. Then something about not piccing anyone off and reminded me of the Alamo. It was all rather vague.
Either way. They turned out really good. They taste a lot like what you'd find on the inside of a tamale. You can make them bite size for party snacking or slightly larger for a entree.
CHICKEN ENCHILADA MEATBALLS
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
1/2 teaspoon salt
1 1/2 pounds ground chicken
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the chicken into the mixture, and blend well using your hands. Roll mixture into bite-size balls and place on a baking pan (or any pan with side to catch spills).
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
When I made the cornbread I spiced that up as well. If you use that easy Jiffy brand all you need to do is add about a teaspoon of cumin and about a tablespoon of chili powder. |
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I posted this @ 10/08/2005 08:10:00 AM.............Need a link?..........
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