Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to 8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro in a food processor until finely chopped.
Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt, pepper, and poblano mixture. Fold in beef. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.
Preheat oven to 400°. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada sauce, chicken broth, and 1 Tbsp. sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through.
Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl. Season with salt, and add desired amount of remaining sugar. Serve meatballs with sour cream mixture, tortillas, and toppings.
MAKE IT AHEAD These meatballs freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time.
Wow wow wow this is an excellent dish! I was so amazed at how flavorful this was. I will be making these again..... A lot!I would definently add more cilantro but that is because I love cilantro. I also cooked the meatballs in a pan on my stove because that's how I roll. I didn't have corn chips so I used potato chips and it worked out fine. If I have more time when I remake these I would like to mix the meat and let it sit in the fridge for a few hours to give the added ingredients a chance to fully flavor the meat. This is a favorite of mine!!
I made these for football - don't even get tortillas. Just buy Fritos scoops for your corn chips (and get a big bag). Scoop your chip in the sour cream goo, and then put a meatball in it and cram it all in your mouth. Can't stop. Won't stop. So good.
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