Preheat oven to 350℉.
In a bowl, combine the crushed tortilla chips (they should be the size of large breadcrumbs) with the water or beef broth. Stir to make a thick paste. This helps keep the meatballs moist but also adds a great corn flavor.
In a large bowl, combine Ground Beef, green chiles, salt, garlic powder, cumin, chipotle powder, onion powder and the tortilla chip mix. Using hands, mix lightly but thoroughly (do not pack).
Form the Ground Beef mixture into balls, using about 1/3 cup of the mixture per ball. Do not overwork or form the meatballs too tightly.
Place the meatballs in a large skillet, leaving space between them, then bake for 15 minutes.
Pour the enchilada sauce over/around the meatballs, and return to the oven for an additional 7 minutes.
Sprinkle the cheese all over the meatballs, and return to the oven until cheese is melted, about 3-5 minutes.
Serve immediately. Caution, skillet will be extremely hot.
Nutrition facts based on 90% lean ground beef.
Nutrition information per serving: 360 Calories; 195.5 kcal Calories from fat; 21.7 g Total Fat; (9.8 g Saturated Fat; 4.8 g Monounsaturated Fat); 98.7 mg Cholesterol; 1133 mg Sodium; 10 g Total Carbohydrate; 0.6 g Dietary Fiber; 30 g Protein; 3.2 mg Iron; 437 mg Potassium; 6.1 mg Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 5.5 mg Zinc; 19.3 mcg Selenium; 76.2 mg Choline
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Selenium, Zinc; and a good source of Riboflavin,, Iron, and Choline.