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Ingredients

• For Meatballs
• 2lbs lean ground meat(I used venison)
• 2 large eggs
• 1 1/2 cups cornbread or cornbread cracker crumbs
• 1/4 cup Cotija cheese, grated
• 2 green onions, sliced
• 1 clove garlic, minced
• 1t ground cumin
• 1t ground coriander
• 1T chili powder
• 1/4-1t cayenne pepper
• 1t hot sauce(I used chipotle Tabasco)
• 1/4 cup enchilada sauce
• 4oz diced green chilies(if using canned, drain)
• kosher or sea salt and fresh ground black pepper
• For Sauce
• about 36-40oz enchilada sauce(you can use 1/4 cup of this for the meatballs :)
• 4oz diced green chilies
• 1 cup sour cream or Mexican crema
• To Serve
• 12 flat breads(about 5-6 inches)
• 2 cups shredded monterey jack cheese
• 1 bunch fresh cilantro
• lime wedges

Description

This Came About After Deciding To Try To Make A Mexican Version Of An Italian Meatball Sub And They Ended Up Tasting Like Something You'd Expect To Find At A Street Vendor In Mexico...even Though I'm Pretty Sure You WON'T Find Them At A Street Vendor...an

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