Turkey Enchilada Slow Cooker Meatballs

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 can El paso chopped green chiles, Old
  • 1 Green onions or cilantro

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

• Bread & Baked Goods

  • 3/4 cup Panko bread crumbs

• Dairy

  • 1/2 cup Monterey jack cheese

• Prepared

  • 1 can El paso mild enchilada sauce, Old

Found on rachelcooks.com

Description

Ingredients

• 1 large egg
• 1 pound lean ground turkey
• 1 can (4.5 ounces) Old El Paso Chopped Green Chiles, extra juice drained
• 3/4 cup panko bread crumbs
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/2 cup shredded monterey jack cheese
• 1 can (10 ounces) Old El Paso Mild Enchilada Sauce
• Green onions or cilantro to garnish, optional

Directions

• In a large bowl, beat egg. Add turkey, Old El Paso Chopped Green Chiles, breadcrumbs, chili powder, cumin, and cheese. Combine until everything is evenly distributed, do not over mix (use hands or a wooden spoon). Line a rimmed baking sheet with parchment paper. Form meatballs into about 1-inch balls and place on prepared baking sheet. Turn broiler to high with rack positioned about 4-5 inches from the broiler. Broil meatballs until browned, turning once, about 10-12 minutes. Transfer to a slow cooker, pour Old El Paso Mild Enchilada Sauce over meatballs, and cook on low for 2 hours or until cooked through (internal temperature of 165 degrees Fahrenheit). Serve hot, garnished with chopped green onions or cilantro.