These gluten free chicken meatballs are baked, covered in a red enchilada sauce and topped with cilantro, onions and cotija cheese for a new spin on the classic enchiladas!
Ingredients
1poundground chicken
1largeegg
1/4cupold fashioned oats,lightly pulsed in a blender
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, add the ground chicken, egg, oats, chia seeds, chili powder, salt, cumin, garlic powder and onion powder. Mix together with your hands and roll into 16 meatballs.
Place the meatballs on the baking sheet and bake in oven for 15 minutes. Remove from oven.
In a 3 quart baking dish, pour 1 cup of enchilada sauce. Place the meatballs in the dish and pour the rest of the enchilada sauce on top.
Cover the meatballs with shredded cheese and bake for another 10 minutes or until the cheese is melted and bubbly.
Remove from oven and garnish with toppings such as cilantro, onions, tomatoes, cotija cheese and more!