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Chipotle Meatball Enchiladas

Servings 4
Author Laura Doerr


  • 15-20 All Purpose Meatballs thawed
  • 1 can Campbell's Fiesta Nacho Cheese soup
  • 1/2 can red enchilada sauce
  • 4 oz can diced green chiles
  • 2 tbsp sauce from chipotles in adobo
  • 2 chipotle peppers in adobo minced
  • 1/4 cup milk
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup pepper jack cheese shredded
  • 6-8 tortillas medium size

Optional for serving

  • avocado
  • salsa
  • sour cream
  • lettuce
  • cilantro


  1. Preheat oven to 350 degrees, and spray a baking dish with non-stick spray.
  2. Depending on the size of the meatballs, cut them in half or quarters and add to a medium bowl and set aside.
  3. In another medium bowl combine the nacho cheese soup, 1/2 can of red sauce, green chiles, adobo sauce, minced chipotles in adobo, milk, and onion and garlic powders. Stir or whisk until combined. Add about 1/2 cup of the sauce mixture to the chopped meatballs. Gently stir until coated.
  4. Spoon the meat mixture into the center of the tortillas. Sprinkle a small amount of shredded cheddar cheese over the meat, and roll up tightly. Place seam side down into the greased baking dish. Repeat until the meat mixture is used up. Pour remaining sauce mixture over the top of the rolled tortillas. Top with shredded pepper jack cheese.
  5. Cover with tin foil and bake for 30 minutes. Optional: serve with lettuce, sour cream, salsa, avocado, cilantro

Recipe Notes

If the sauce seems too thick, feel free to add more red sauce or another splash of milk.

Note that the recipe as is has a good amount of spice. You can omit the minced chipotle peppers to lessen the heat, but still use the sauce from the chipotles in adobo so that you get the smoky chile flavor.