Meatball Enchiladas and Corn Tomato Dip

Mouthwatering Meatball Enchiladas with Zesty Corn & Tomato Dip

Welcome to a delightful culinary journey that fuses Italian flavors with Mexican flair. These Mouthwatering Meatball Enchiladas are a delicious twist on traditional enchiladas, bringing together the savory goodness of Italian-style meatballs with the vibrant and spicy aromas of Mexican cuisine. Perfect for a family dinner or a festive gathering, this dish is paired with a fresh and zesty Corn & Tomato Dip, creating a meal that’s sure to impress. With the right ingredients and a touch of creativity, you can transform dinner time into something extraordinary.

The secret to these meatball enchiladas lies in selecting quality ingredients and embracing a few culinary tricks that elevate the dish. Look for frozen, fully cooked Italian-style beef meatballs for convenience and flavor. The cumin and chili powder introduce a warm, spiced undertone that complements a jar of mild salsa beautifully. For best results, thaw the meatballs in the microwave before simmering them with spices and salsa, ensuring the flavors meld together perfectly.

Meanwhile, the Corn & Tomato Dip brings a fresh and creamy contrast to the richness of the enchiladas. Using fresh corn kernels and ripe tomatoes maximizes the dip’s crispness and natural sweetness, while a blend of artichoke spinach dip, jalapeño hot sauce, and light mayonnaise creates a creamy depth that enhances the vegetables' bright flavor. Letting the dip stand for 30 minutes allows the flavors to fully blend, making every bite a revelation of layered tastes.

Ingredients

Meatball Enchiladas

• 1 (12-oz) bag frozen beef Italian-style fully cooked meatballs – Provides a hearty base.
• 1 teaspoon ground cumin – Adds earthiness and warmth.
• 1 teaspoon chili powder – Brings a mild heat and enhances depth.
• 1 (16-oz) jar mild salsa – Offers a tangy, flavorful sauce.
• Cooking spray – To prevent sticking, ensuring easy cleanup.
• 1 small white onion, coarsely chopped – Provides crunch and sweetness.
• ¼ cup fresh cilantro, coarsely chopped – Introduces freshness and brightness.
• ¼ cup cilantro avocado yogurt dressing – Adds creaminess and tang.
• 8 oz quesadilla (or mozzarella) cheese, shredded – Melts into gooey deliciousness.
• 6 (8-inch) flour tortillas – Envelops the enchiladas in a warm wrap.

Corn Tomato Dip

• 4 ears fresh corn – Bursting with sweetness and crisp texture.
• 1 large tomato – Adds juiciness and a hint of tartness.
• ½ cup artichoke spinach dip – Brings richness and a subtle nutty flavor.
• 1 teaspoon jalapeño hot sauce – Introduces spiciness that elevates the dish.
• ⅓ cup light mayonnaise – Provides a creamy foundation.
• ½ teaspoon kosher salt – Balances and enhances flavors.
• ½ cup presliced green onions – Adds color and a mild oniony zest.

Step-by-Step Instructions

Meatball Enchiladas

1. Begin by microwaving the meatballs on HIGH for 2-3 minutes until thawed. Slice each meatball into thirds.
2. In a medium saucepan, preheat on low for 1-2 minutes. Add thawed meatballs, stirring in ground cumin, chili powder, and mild salsa. Cover and simmer for 10 minutes, stirring occasionally until the meatballs reach an internal temperature of 165°F.
3. Meanwhile, preheat your oven to 400°F. Generously coat a 9-inch square baking dish with cooking spray to prevent sticking.
4. Coarsely chop half a cup of onion and fresh cilantro. Mix them with the cilantro avocado yogurt dressing to create a flavorful filling.
5. Lay out the flour tortillas on a flat surface. Down the center of each, place ¼ cup of shredded quesadilla cheese, followed by a portion of the meatball mixture. Top with the onion-cilantro filling.
6. Fold the bottom of each tortilla over the filling, followed by the sides, rolling it tightly to secure the filling. Place each rolled tortilla seam-side-down in the baking dish.
7. Pour any remaining salsa sauce over the top and sprinkle with the remaining cheese.
8. Bake the enchiladas in the oven for 15-18 minutes until hot and the cheese is bubbly and golden. Serve immediately.

Corn Tomato Dip

1. Remove husks and silks from fresh corn ears. Stand each cob upright in a bowl, slicing down to remove kernels and scrape remaining bits off with the knife's back.
2. Dice the tomato finely, cutting in half and squeezing gently to expel seeds.
3. In a large bowl, combine artichoke spinach dip, jalapeño hot sauce, light mayonnaise, and kosher salt. Mix until well combined.
4. Stir in the corn, diced tomatoes, and presliced green onions. Allow the dip to stand for 30 minutes for the flavors to fully blend together.
5. Serve with tortilla chips or buttery crackers, offering a delightful, creamy side to your meal.

Tips for Troubleshooting

• Enchiladas too dry? Ensure you pour enough sauce over the top before baking and monitor the baking time closely.
• Cheese not melting properly? Use freshly shredded cheese rather than pre-packaged to ensure even melting.
• Dip too runny? Add more corn or reduce the quantity of mayonnaise to adjust the consistency.
• lacking flavor? Taste before serving and adjust with more hot sauce or a pinch of salt as needed.

Ideas for Pairing with the Recipe

This scrumptious meal is complemented beautifully with a variety of sides and drinks, creating a complete dining experience.

• Side Dishes: Serve with crispy taquitos for a textural contrast or a fresh salad blend with a citrus vinaigrette to cleanse the palate.
• Drinks: A cold Mexican lager or a refreshing citrus-infused iced tea enhances the meal’s flavors.
• Desserts: End with a classic cheesecake or a zesty lime sorbet for a refreshing finishing touch.

How to Store Properly

• For Refrigeration: Store leftover enchiladas in an airtight container. They remain fresh for up to 3 days. For the dip, keep refrigerated in a covered bowl and consume within 2 days for optimal freshness.
• For Freezing: Enchiladas can be frozen in an airtight container for up to 2 months. Reheat in an oven at 350°F until heated through.
• Consider separating the tortillas and filling during freezing to preserve texture, reheating and assembling freshly before serving.

FAQs

• Can I use a different type of meatball? Yes, turkey or chicken meatballs are excellent alternatives if you're looking for a lighter option.
• What if I don’t have fresh corn? Canned or frozen corn can be used as substitutes; just ensure it's well-drained.
• Can I make the enchiladas ahead of time? Absolutely! Prepare them and refrigerate before baking. Bake just before serving to ensure they’re hot and fresh.
• Is there a substitute for cilantro avocado yogurt dressing? A simple mix of sour cream and avocado with a dash of lime juice makes a great substitute.