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enchilada nibbles

(2 RATINGS)
613 Pinches 18 Photos
kitchenChatter avatar
Las Vegas, NV
Updated on May 30, 2025

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. Shrimp can be used instead of meat; just dice it up.

Blue Ribbon Recipe

These enchilada nibbles are easy to throw together and will feed a crowd. Spiced perfectly, using cornbread as a binder gives these meatballs a different flavor that mimics enchiladas. Moist and flavorful, they're a great party appetizer, holiday appetizer, football snack, etc. Dip in a little extra enchilada sauce when serving for a tasty app.

— The Test Kitchen
prep time 20 Min
cook time 20 Min
method Bake
yield 32 serving(s)

Ingredients

  • 1 1/4 cups Mexican blend shredded cheese, divided
  • 1 1/2 cups crumbled cornbread
  • 1/4 cup fresh chopped cilantro, optional
  • 1/4 cup finely chopped onion
  • 10 ounces enchilada sauce, divided
  • 1 package taco seasoning mix (1.25 oz.)
  • 1 teaspoon garlic powder with parsley
  • 1 large egg
  • 1 1/2 pounds ground chicken, beef or pork or combination of each
  • 8 ounces tomato sauce

How To Make enchilada nibbles

  • Prep a baking pan with foil while the oven preheats.
    Step 1
    Heat oven to 350 degrees F. Line a shallow baking pan (with sides) with foil and coat with cooking spray; set aside.
  • Combine 3/4 cup cheese, cornbread crumbs, seasonings, onion, enchilada sauce, and egg.
    Step 2
    Combine 3/4 cup of the cheese, cornbread crumbs, cilantro, onion, 1/2 cup enchilada sauce, taco seasoning mix, garlic powder, and egg.
  • Mix well.
    Step 3
    Mix well.
  • Add meat of choice and gently mix.
    Step 4
    Add meat of choice, mixing with hands just until blended, do not overmix.
  • Shape into small balls.
    Step 5
    Shape into small balls with a tablespoon or small cookie scoop.
  • Place meatballs on the prepared baking sheet.
    Step 6
    Place on prepared baking pan.
  • Bake for 20 minutes.
    Step 7
    Bake uncovered for 20 minutes or until they're slightly browned and done.
  • Combine tomato sauce and enchilada sauce in a small saucepan.
    Step 8
    In a small saucepan, heat together the tomato sauce and remaining enchilada sauce.
  • Place meatballs on a platter, stick with a wooden toothpick, and sprinkle with cheese.
    Step 9
    Place meatballs in a 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 sprinkle cheese on the meatballs. The cheese can also be omitted. Serve with wooden picks. Can be made ahead and refrigerated, if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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