Enchilada Meatball Subs

Since I have a food blog, I pretty much cook every night.  And since my Little Devil is grown up, and we no longer have dance recitals and sports activities, I pretty much have the luxury of cooking whatever crazy recipe experiment I want to try out.  But that doesn't mean easy weeknight meals are a total thing of the past.  Occasionally I still turn to some of the recipes I relied on when I worked full time and we had a lot more stuff going on in the evenings.  Enchilada Meatball Subs are one of our favorite go-to EZ meals.  It's a variation on my EZ Meatball Subs.  Think of it as a meatball sandwich with a Mexican twist.  And before you think that sounds like an odd combination, trust me.  Give it a try.  Like my EZ Meatball Sub recipe, this one is so simple I'm almost embarrassed to blog it.  I know we can all use some simple weeknight dinner recipes that are ready in a manner of minutes, so here's something new to add to your weeknight dinner rotation.

Meatball Subs with a Mexican Twist!

Filled and ready to go under the broiler.

It's as quick as heating the meatballs
in the enchilada sauce and assembling
the sandwiches.  So fast!

A great weeknight meal to get you out of the rut!

Enchilada Meatball Subs

1 (28 ounce) package frozen meatballs, thawed (Such as FarmRich)
2 (14 ounce) cans enchilada sauce (We like the medium or spicy kind from Old El Paso)
6 Mexican Bolillo Rolls (Or other good-sized sturdy bread from the bakery section)
8 ounces shredded Mexican cheese
4 green onions, chopped

In a saucepan on the stove, combine the thawed meatballs and the enchilada sauce.  Bring to a boil, then reduce heat to a simmer for approximately 10 minutes.  Cut the rolls and scoop out part of the middle, leaving the bottom of the bread intact.  Place on a baking sheet.  (You'll be creating little "boats" to fill with meatballs.) When the meatballs are heated through, fill the hollowed-out rolls with 4-5 meatballs (or whatever fits and fills them up.)  Spoon the enchilada sauce over the meatballs.  Top with shredded Mexican cheese and chopped green onions.  Place under a low broiler until the cheese is melted and bubbly.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 15 minutes