Cheesy Green Chile and Potato Enchiladas 

 Cheesy Green Chile and Potato Enchiladas 

Ingredients:
For the Seasoned Potatoes:

4 medium-sized russet potatoes (about the size of your palm)
2 tablespoons oil (olive oil or a neutral oil like avocado, canola, or grapeseed)
1 1/2 teaspoons paprika
1 teaspoon granulated garlic
1/4 teaspoon cumin (or more if desired)
Salt and black pepper, to taste (about 1 1/4 teaspoons salt and 1/2 teaspoon black pepper)
For the Enchiladas:

13 oz diced green chiles (drained, mild or hot)
3 cups shredded cheese (Monterey Jack recommended)
1 cup refried beans (black or pinto)
20 oz green chile enchilada sauce (2 (10 oz) cans)
12 corn tortillas
Optional Toppings:

Fresh cilantro
Salsa
Avocado
Chopped onion
Instructions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
Wash and peel the russet potatoes, then cut them into small cubes.
In a large bowl, toss the cubed potatoes with oil, paprika, granulated garlic, cumin, salt, and black pepper until evenly coated.
Spread the seasoned potatoes on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, or until tender and golden brown, stirring halfway through.
Prepare the Enchiladas:
In a large bowl, combine the roasted potatoes, drained green chiles, 1 cup of shredded cheese, and refried beans. Mix until well combined.
In a separate bowl, pour half of the green chile enchilada sauce.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C).
Lightly grease a 9x13 inch baking dish.
Take a corn tortilla, fill it with a generous amount of the potato and cheese mixture, and roll it up. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
Bake:
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve:
Remove from the oven and let cool slightly. Top with optional toppings like cilantro, salsa, avocado, and chopped onion.