1 pound ground chicken
2 tablespoons red onion, minced
2 cloves of garlic, minced
2 tablespoons chopped green chiles, I use canned
1/2 cup fresh cilantro, chopped
2 tablespoon red enchilada sauce (from the 19 ounce can below)
4 cups finely crushed corn tortilla chips, divided (3/4 cup for meat mixture, remaining 3 1/3 cup for coating the meatballs)
1 – 19 ounce can enchilada sauce
1/4 cup fresh cilantro
1/2 cup shredded Mexican Blend cheese
Heat oven to 400*
In a large bowl combine the first 8 ingredients using the 3/4 cup corn chips for meat mixture. Mix well.
Form the mixture into 1 1/2 inch balls. you should get about 20-24. Using a small ice cream scoop will help keep a uniform size.
Set up a dipping station; pour the remaining enchilada sauce into a shallow bowl and place the remaining corn chips in another shallow bowl.
Dip each meatball into the enchilada sauce then roll to coat in the corn chips.
Place meatballs in a cookie sheet sprayed with non-stick cooking spray or line the sheet with parchment paper.
Bake in preheated oven for 20-25 minutes, until golden brown and cooked through.
Pour any sauce left over from dipping on the bottom of a baking dish. Make sure the dish is large enough so the meatballs are in a single layer. Place cooked meatball on top of the sauce. Top with cheese dividing equally over meatballs and bake in same 400* oven for 10-15 minutes until the sauce is hot and bubbly and the cheese is starting to brown.
Garnish with remaining cilantro.
Keywords: ground chicken, enchilada sauce, corn chips, bake, appetizer, cheese, cilantro