Tortilla Crumbs: Place 3 cups tortilla chips into a food processor or blender and pulse into a crumb. Alternatively, add to a ziplock and smash into crumbs.

Combine ground beef, bread crumbs, jalapeno, onion, tomato, egg, cumin, pepper, paprika, and oregano in a bowl and thoroughly mix.
Use a 1” cookie scoop to form uniform meatballs. Roll between your palms and place onto a baking sheet as you work. Place meatballs into the fridge for 20-30 minutes.

Preheat oven to 375ºF

Heat a frying pan over high heat. Add olive oil to the pan and swirl to coat. Brown the meatballs. Turn often to evenly brown. (meatballs do not need to be completely cooked as they will go into the oven to finish)

Remove meatballs from the pan, set aside. Do not drain the pan. Reduce heat to medium.

Prepare the enchilada sauce: Add vegetable oil to the pan and let heat for 1-2 minutes. Combine flour, chili powder, paprika, oregano, and salt. Add to the oil and whisk until smooth. Next, add in the tomato paste and whisk until smooth. Cook for 2 minutes, then pour in the vegetable broth and lime juice. Whisk well and cook for 10 minutes.

Add the meatballs to the sauce. Cover with cheese and place into the oven on the center rack. Bake for 15 minutes.
Garnish with chopped cilantro and lime wedges.