In a casserole dish, spread a few tablespoons of the enchilada sauce to the bottom of the pan. Then, place the chipotle meatballs in the casserole dish and add the remaining enchilada sauce. Top with 2 cups of Monterrey Jack cheese.
Cover in foil and bake at 425°F for 25 minutes or until cheese is fully melted.
Serve in a skillet, making sure to include some of the hot enchilada sauce from the casserole dish.
Garnish lightly with cotija cheese and green onion. Serve with sliced ciabatta bread.
3 Burke® Beef Meatballs with Smoky Chipotle Seasonings