2/3 cup finely chopped onion
1 jalapeno, minced
1/2 cup crushed corn chips, I use Fritos
1 large egg, lightly beaten
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup shredded Mexican cheese
1 tablespoon olive oil
Sauce:
2 cans red enchilada sauce
1/2 cup chicken broth
2 chipotle peppers in adobo, minced
1 cup shredded Mexican cheese
1 tablespoon chopped fresh cilantro
Combine all meatball ingredients, except olive oil, in a large bowl. Mix together. Shape into 15 meatballs. Heat oil in a 12-inch cast iron pan over medium-high heat. Add meatballs and cook until browned on all sides. Add red enchilada sauce, chicken broth, and chipotle peppers. Simmer uncovered for 10-12 minutes. Sprinkle cheese and cilantro on top and serve.