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Meatball Enchiladas

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Prep Time: 10 Min. Total Time: 30 Min. Servings: 8


1 14oz package Armour® Original Meatballs, quartered
2 dozen corn toritllas
4 cups enchilada sauce, divided
1 cup black beans, drained
1 cup frozen corn, thawed
2 cups shredded Mexican style cheese
1/4 cup and 1 tablespoon fresh cilantro, chopped
*Red onions


  1. Preheat oven to 350*F. Grease 9×13 inch baking dish and set aside.
  2. Cut meatballs into quarter pieces. Reserve 1 1/2 ups enchilada sauce; set aside. Mix remainder of sauce with meatballs.
  3. Lay corn tortillas in the bottom of the baking dish. Fill each tortilla evenly with 1/2 of meatball mixture, 1/2 cup black beans, 1/2 cup frozen corn and fold tortillas closed. Layer reserved enchilada sauce, remaining shredded cheese, and 1 tablespoon of cilantro over the surface of the tortillas.
  4. Bake uncovered for 25-30 minutes, or until cheese is bubbling. Garnish with last of chopped cilantro.

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