Enchilada Nibbles

Pat Duran


This recipe is from my own cookbook published in 1974. This was enjoyed every holiday and sometimes used as the main meal with pasta or in taco shells. My family loves this recipe and I hope you like it too.

★★★★★ 2 votes
makes between 32 and 90 depending on how big you make them
20 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The Test Kitchen smelled amazing while these nibbles were baking. These are moist and very flavorful. They're a perfect party appetizer or would work for a buffet too. I chose to just dip them into the sauce, but these would be great soaked in the sauce too. So good!


1 1/2 c
crumbled cornbread
1 1/4 c
Mexican blend shredded cheese
1/4 c
fresh chopped cilantro, optional
1/4 c
finely chopped onion
1 pkg
(1.25 oz.) taco seasoning
1 tsp
garlic powder with parsley
1 large
1 1/2 lb
ground chicken, beef or pork or combination of each
10 oz
can enchilada sauce, you choose the heat
8 oz
can tomato sauce
shrimp can be used instead of meat, diced up


1Heat oven to 350^. Line a shallow baking pan (with sides) with foil and coat with cooking spray; set aside.
2Combine 3/4 cup of the cheese, cornbread crumbs, cilantro, onion, 1/2 cup enchilada sauce, taco seasoning mix, garlic powder, and egg. Mix well.
3Add meat of choice, mixing with hands just until blended, do not overmix. Shape into small balls with a tablespoon or small cookie scoop.
4Place on prepared baking pan. Bake uncovered for 20 minutes or till done, slightly browned.
5In a small saucepan, heat together the tomato sauce and remaining enchilada sauce.
6Place meatballs in chafing dish. Pour sauce over, stir gently to coat and top with remaining cheese. Keep warm over low heat.

Or serve sauce on the side and just sprinkle cheese on meatballs or omit the cheese. Serve with wooden picks. Can be made ahead and refrigerated, if desired.

About Enchilada Nibbles

Main Ingredient: Beef
Regional Style: Mexican