{Slow Cooker} Enchilada Chicken Meatball Sub Sandwiches with Skinny Queso Dipping Sauce

Need a dairy free beverage? {Slow Cooker} Enchilada Chicken Meatball Sub Sandwiches with Skinny Queso Dipping Sauce could be an awesome recipe to try. This recipe makes 8 servings with 339 calories, 21g of protein, and 9g of fat each. For $1.65 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from The Housewife in Training Files requires baguettes, cilantro, panko breadcrumbs, and enchilada sauce. This recipe is typical of Mexican cuisine. This recipe is liked by 14 foodies and cooks. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 51%. If you like this recipe, you might also like recipes such as Slow Cooker Buffalo Chicken Meatball Mini Sandwiches, Skinny Slow Cooker Kale and Turkey Meatball Soup, and Slow Cooker Meatball Sandwiches.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 180 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a mixing bowl, add the ground chicken, egg, almond flour, salsa, taco seasoning and salt. Mix well. Roll into 16 balls.Place in greased slow cooker. Cook on high for 2 to 3 hours, or until chicken is no longer pink.When ready to assemble, place enchilada sauce in a pot and warm up. When warm, add meatballs to coat.When ready to serve, warm cheese sauce in the microwave for 1-2 minutes or heat over the stove, over low heat, stirring every so often.To assemble sandwiches, cut baguette into 4 even pieces, then cut a horizontal slit in each, leaving a small 'hinge' still attached. Dig out some of the bread from the inside of each piece, making somewhat of a 'hole' for the meatballs to sit in. (This will make it much easier to eat!)Add 2-3 meatballs to each piece of bread, top with cilantro and serve with cheese sauce for dipping.

 

Step by step:

1. In a mixing bowl, add the ground chicken, egg, almond flour, salsa, taco seasoning and salt.

2. Mix well.

3. Roll into 16 balls.

4. Place in greased slow cooker. Cook on high for 2 to 3 hours, or until chicken is no longer pink.When ready to assemble, place enchilada sauce in a pot and warm up. When warm, add meatballs to coat.When ready to serve, warm cheese sauce in the microwave for 1-2 minutes or heat over the stove, over low heat, stirring every so often.To assemble sandwiches, cut baguette into 4 even pieces, then cut a horizontal slit in each, leaving a small 'hinge' still attached. Dig out some of the bread from the inside of each piece, making somewhat of a 'hole' for the meatballs to sit in. (This will make it much easier to eat!)

5. Add 2-3 meatballs to each piece of bread, top with cilantro and serve with cheese sauce for dipping.

Nutrition Information:

covered percent of daily need