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Meatball Enchiladas


  • 1 - 14 oz package Armour Original Meatballs, quartered
  • 2 dozen corn tortillas
  • 4 cups enchilada sauce, divided
  • 1 cup black beans, drained
  • 1 cup frozen corn, thawed
  • 2 cups shredded Mexican style cheese
  • ¼ cup and 1 tablespoon fresh cilantro, chopped
  • *Jalapeños
  • *Red onions


  1. Preheat oven to 350°F. Grease 9x13 inch baking dish and set aside.
  2. Cut meatballs into quarter pieces. Reserve 1 ½ cups enchilada sauce; set aside. Mix remainder of sauce with meatballs.
  3. Lay corn tortillas in the bottom of the baking dish. Fill each tortilla evenly with ⅓ of meatball mixture, ⅓ cup black beans, ⅓ cup frozen corn and fold tortillas closed. Layer reserved enchilada sauce, remaining shredded cheese, and 1 tablespoon of cilantro over the surface of tortillas.
  4. Bake uncovered for 25-30 minutes, or until cheese is bubbling. Garnish with last of chopped cilantro.