Preheat oven to 400 degrees F. Mix chips and ½ cup enchilada sauce in a large bowl. Set aside for 3 minutes. Mix in salt, chili powder, cumin and oregano. Crumble beef over sauce mixture and combine well (I use my hands).
Pour ½ cup enchilada sauce into a cast iron skillet and spread evenly. Portion meatballs with a scoop (I use a standard size cookie scoop) and roll into balls. Place in the prepared skillet. Bake for 15 minutes. Remove from oven and top with another ½ to 1 cup of enchilada sauce. Sprinkle with cheese. Return to oven and bake another 5 to 10 minutes until melted and bubbly.
