This Enchilada Meatball Casserole combines two favorites, meatballs and enchiladas, in one delicious dish. Enchilada flavored meatballs layered between enchilada sauce and melty cheese makes for an easy dinner you’ll want to make again and again.

Enchilada Meatball Casserole

Meatballs are a favorite food in my house. I cook them all sorts of ways, but this enchilada meatballl casserole trumps them all!

My son could eat meatballs by the gallon. It’s one of his favorite foods, and I tend to make meatballs in bulk for him to heat up for an easy lunch or snack.

Meatballs freeze wonderfully too, so they are great for meal prepping.

You can use them in so many ways!

Here’s a few of my favorites, in addition to today’s Enchilada Meatball Casserole recipe.

What’s in Enchilada Meatball Casserole?

Well first – there is the meatballs!

These meatballs are made with an equal mixture of beef and pork and seasoned with garlic, jalapeño, cilantro, taco seasoning, and enchilada sauce. Yes, these meatballs actually have enchilada sauce mixed into the meat mixture!

You can serve them as is – but in this post, we are going to layer them in a casserole dish between layers of enchilada sauce and cheese. After all the meatballs, sauce and cheese are layered in the dish – it’s baked up til it’s hot, bubbly, and absolutely irresistible.

As for the enchilada sauce, you can make your own or use your favorite store-bought version. My recipe for homemade enchilada sauce is at the bottom of this post, with the printable recipe card.

What to Serve with Enchilada Meatball Casserole

You really don’t have to serve anything along with this – it makes a pretty filling meal all on it’s own. When I make this, I usually serve it alongside a fresh salad and/or Mexican Rice or Mexican Cauliflower Rice. Sometimes I cook beans too.

Here’s some more side suggestions for you!

Recipe Variations

You can even hide steamed veggies in these & the kids (or adults…) will never know!

Don’t be afraid to add veggies into the mix either.

Meatballs are a genius way to hide well cooked vegetables in – just steam some veggies til tender, chop fine, and mix them in to the meat mixture.

Cauliflower rice is especially ‘hidden’ inside of these since cauliflower tends to absorb the flavors of whatever it’s combined with.

I use cilantro in this recipe – but some folks just don’t like cilantro.

Apparently, some folks have a gene that makes cilantro taste like soap to them. So, if you are one of those folks who don’t care for cilantro – just leave it out!

I used a mixture of Pepperjack cheese and Cheddar cheese for the cheesy goodness in this recipe, but you can use whatever combination you like.

Monterey Jack is delicious in this and so is Colby Jack. The Mexican Blend cheeses work well too.

Print Pin

Enchilada Meatball Bake

Ingredients

3/4 pound ground chuck
3/4 pound ground pork
1 jalapeno minced & deseeded
4 cloves garlic minced
1/2 cup cilantro chopped (or add a little bit more!)
1/4 cup green onions chopped
1 tbsp taco seasoning
salt & pepper to taste
28 oz can of enchilada sauce OR make your own - recipe to follow! divided
2 cups shredded Monteray Jack cheese or a combo of monteray jack and cheddar

Homemade Enchilada Sauce

1 tbsp olive oil
1/2 cup minced onions
3 cloves garlic minced
3 8oz cans tomato sauce
2 4oz cans diced green chiles
2 tbsp chili powder
1 tbsp cumin
a few splashes of hot sauce to taste

Instructions

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the pork, beef, jalapeno, garlic, cilantro, green onions, taco seasoning, salt, pepper, & 1 heaping cup of the enchilada sauce. Combine til just mixed. Form into golf ball sized meatballs. Place on a parchment lined baking sheet. Bake for 30 minutes.

For the enchilada sauce

Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.

For the Enchilada Meatball Bake

Layer half of the remaning enchilada sauce in the bottom of a 9x13 casserole dish followed by 1 cup of the cheese. Place the meatballs on top, in one layer. Cover the meatball with the rest of the enchilada sauce and cheese.
Bake at 400 degrees for 15-20 minutes, until the sauce is hot and bubbly and the cheese is melted.
Garnish with more chopped cilantro and/or green onions. Sliced black olives and/or jalapeno is good on top too.

Enchilada Meatball Casserole

Enchilada Meatball Casserole

What’s in Enchilada Meatball Casserole?