Heat a large skillet over medium heat with the olive oil.
In a medium size mixing bowl combine the remaining ingredients for the meatballs. Stir to combine, then use hands to fully mix the ingredients.
Scoop about 2 tablespoons of the meat mixture and using your hands roll into balls. Continue until all meat is formed into meatballs.
Carefully add the meatballs to the hot skillet and allow them to cook and sear for about 2-3 minutes then carefully turn the meatballs to continue cooking and to sear all sides. The meatballs are soft so be gentle when turning them.
After about 12-15 minutes the meatballs should be cooked and seared all around; carefully remove to a paper towel lined plate. The chorizo will render grease while cooking; the paper towel helps to soak it up.
Pour out the grease from the skillet. Return the skillet to the stove to make the enchilada sauce.
To make the enchilada sauce heat the butter over medium heat. When the butter is melted add in the flour, stir to combine to a paste. Add in the spices and stir. Allow to cook for about 2-3 minutes.
Pour in the broth and stir to combine, bring to a simmer while stirring occasionally. Add in the meatballs and let the meatballs simmer in the sauce for about 5 minutes. Top with shredded cheese and serve warm.