Ingredients

• ☐3 cups shredded rotisserie chicken
• ☐2 medium russet potatoes, peeled and diced small
• ☐1 tbsp olive oil
• ☐1 small onion, diced
• ☐1 tsp ground cumin
• ☐1 tsp chili powder
• ☐Salt and pepper
• ☐2 cans (10 oz each) red enchilada sauce
• ☐12 corn or flour tortillas
• ☐3 cups shredded cheddar-jack blend
• ☐Sour cream, cilantro and sliced green onions, to serve

Method

1. 1.Preheat the oven to 375°F. Boil the diced potatoes in salted water 6–8 minutes until just tender; drain.
2. 2.Heat the olive oil in a skillet over medium. Cook the onion 3 minutes, then add the potatoes, chicken, cumin, chili powder, salt, pepper and 1/2 cup of the enchilada sauce. Stir to coat.
3. 3.Spread 1/2 cup of sauce over the bottom of a 9×13 baking dish.
4. 4.Warm the tortillas (30 seconds in the microwave under a damp towel) so they roll without cracking.
5. 5.Fill each tortilla with the chicken-potato mixture and a pinch of cheese, roll tightly, and place seam-side down in the dish.
6. 6.Pour the remaining sauce over the top and cover with the rest of the cheese.
7. 7.Bake 20–25 minutes until bubbling and the cheese is browned at the edges. Top with sour cream, cilantro and green onions.