1 ½cupsenchilada sauce(a batch of easy enchilada sauce or a 15-ounce can of red enchilada sauce)
1cupshredded Monterey Jack or cheddar cheese
Diced avocado and cilantro,for garnish
Instructions
Preheat oven to 350℉.
In a medium bowl, whisk together the egg, breadcrumbs, green onions, cilantro, jalapeño, chili powder, salt, ground cumin, and oregano until fully combined.
Add the ground beef to the bowl and mix together with your hands until all the ingredients are just combined. Try not to over-mix, or your meatballs will be tough.
Roll the meatball mixture into balls using a heaping tablespoon or small cookie scoop. Place them on a plate. You should have about 22-24 meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear on both sides, about 2 minutes per side. The meatballs will not be fully cooked.
While the meatballs are cooking, prepare a large casserole or baking dish by evenly spreading 1 cup of enchilada sauce on the bottom.
Add the meatballs to the baking dish in a single layer. Pour the remaining enchilada sauce on top and sprinkle with shredded cheese.
Bake for 10-12 minutes until fully cooked and the sauce is bubbling.
Garnish with avocado and cilantro. Serve with a side of cilantro lime rice and warmed flour tortillas.
Notes
Make this a one-skillet dish by using a large 12-inch cast iron skillet or other oven-safe skillet. Simply assemble the dish in the same skillet used to sear the meatballs, then bake.