Classic Chicken and Potato Enchiladas

Instructions

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   Peel and dice the russet potatoes into small cubes. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes until just tender, then drain and set aside.

3. 3

   While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

4. 4

   Mince the garlic and add it to the skillet. Cook for 1 minute until fragrant.

5. 5

   Add the chicken breast to the skillet. Sprinkle with cumin, chili powder, and salt. Cook for 6-8 minutes, turning occasionally, until the chicken is cooked through. Remove the chicken from the skillet and shred it using two forks.

6. 6

   Return the shredded chicken to the skillet. Add the cooked potatoes and half of the enchilada sauce (1/2 cup). Stir to combine and heat for 2 minutes. Remove from heat.

7. 7

   Warm the corn tortillas in a microwave or on a skillet to make them pliable.

8. 8

   Spoon the chicken and potato mixture evenly into each tortilla, roll them up, and place seam-side down in a lightly greased baking dish.

9. 9

   Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded reduced-fat cheddar cheese evenly on top.

10. 10

    Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

11. 11

    Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.

12. 12

    Serve hot and enjoy your Classic Chicken and Potato Enchiladas!