Low Carb Green Chicken Enchilada Meatballs

These low carb Green Chicken Enchilada Meatballs have all the flavors you love from classic enchiladas—savory, tangy, a little smoky—without the tortillas or carb crash. Each serving packs 32g of protein, which is exactly why they keep showing up in my meal plans.

If you’re short on time (or patience), feel free to use the Jump to Recipe button at the top of the page and skip the blah-de-blah. No judgment. I built it for people like us.

Meatball Mondays, Somehow Still Going Strong

Since starting Meatball Mondays a few weeks ago, I’ve done something I never thought possible: I now look forward to Mondays. Wild, I know.

But here’s the thing—I’ve never met a meatball I didn’t like. They’re easy, endlessly adaptable, naturally gluten free, and perfect for low carb cooking. Once you start playing with flavors, there’s really no end to what you can do with them.

Recently, in the Carolina BBQ Meatballs post, I asked for ideas for future meatball makeovers—and you delivered. Those suggestions are now living on my very long list of future recipes, which means Meatball Mondays are officially here to stay. Hooray. 🎉

One reader, Sweet T, suggested a Mexican-style meatball, and that was all it took. I immediately became mildly obsessed with the idea of a green enchilada version and bumped it straight to the front of the line.

Asking me to pick a favorite meatball recipe is like asking a mother to choose a favorite child—but this one is absolutely near the top. These were a huge hit at our house, and even picky Hungry Jr. gave them an enthusiastic thumbs-up.

Are they the prettiest meatballs I’ve ever made? No.
Are they incredibly flavorful? Absolutely.

If this meatball were a celebrity, it would be Meryl Streep—not flashy, never trying too hard, but always delivering an exceptional performance.

Recipe Notes & Substitutions

• Salsa verde matters here. I was out of my homemade version, so I used a roasted store-bought salsa verde and it added a ton of depth. If you can find a roasted tomatillo salsa, grab it.
• Regular salsa verde works just fine too. I’ve used Herdez many times with great results.
• Don’t stress if you can’t find a specific brand—these meatballs are still delicious even “naked.”
• Chicken or turkey both work. The flavor difference is minimal, so I usually buy whatever is cheapest.
  • For turkey, I prefer 85/15 for the best texture.
  • If you’re following a lower-fat plan, 93/7 will work—but the meatballs won’t be quite as velvety.

These are easy, meal-prep friendly, freezer-friendly, and versatile enough to show up in dinners, lunches, or straight out of the fridge while standing at the counter. Not that I’ve done that. 👀

How We Actually Eat These

These green enchilada meatballs are especially good because they don’t need much to be satisfying. A few easy ways to use them:

• Serve over cauliflower rice with extra salsa verde and a sprinkle of queso fresco
• Pair with a simple side salad for an easy weeknight dinner
• Add them to a bowl with sautéed zucchini or peppers for meal prep lunches
• Eat them straight from the fridge while deciding what you should make for dinner (extremely realistic option)

They reheat well, freeze well, and make great leftovers—aka exactly the kind of recipe that earns repeat appearances in meal plans.

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Can’t get enough low carb meatballs? Try the General Tso’s Meatball, Low Carb Meatballs alla Parmigiana, or the always popular Buffalo Balls!