Chicken and Potato Enchiladas

Instructions

1. 1

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

2. 2

   Cook the chicken thoroughly, shred it, and set aside 2 cups of shredded chicken.

3. 3

   Peel and dice the potatoes into small cubes, then boil them until tender, drain, and set aside 1 cup of cooked potatoes.

4. 4

   Dice the onion and mince the garlic. In a pan, heat the olive oil over medium heat and sauté the onion and garlic until translucent.

5. 5

   Add the shredded chicken, cooked potatoes, chili powder, cumin, salt, and pepper to the pan. Stir and cook for an additional 2-3 minutes.

6. 6

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

7. 7

   Spoon the chicken and potato mixture evenly onto each tortilla, add a sprinkle of cheese, and roll them up tightly.

8. 8

   Pour a thin layer of enchilada sauce into the bottom of a baking dish.

9. 9

   Place the rolled tortillas seam side down in the baking dish.

10. 10

    Pour the remaining enchilada sauce over the top of the enchiladas, making sure to cover them completely.

11. 11

    Sprinkle the remaining cheese over the top of the enchiladas.

12. 12

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

13. 13

    Let the enchiladas cool for a few minutes before serving. Enjoy!