Cheesy Green Chile and Potato Enchiladas

shelikesfood.com

Cheryl Parris

13 oz diced green chile, with any extra liquid drained off. You can use mild or hot.

3 cups shredded cheese, divided. I used Monterey Jack

1 cup refried beans, black or pinto

20 oz green chile enchilada sauce, I used 2 ( 10 oz) cans

12 corn tortillas

Optional toppings: cilantro, salsa, avocado, onion

4 medium sized russet potatoes, about the size of your palm

2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed

1 ½ teaspoons paprika

1 teaspoon granulated garlic

¼ teaspoon cumin, or more if desired

Salt and black pepper, to taste, I used about 1 ¼ teaspoons salt and ½ teaspoon black pepper

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