Ingredients
2 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 Poblano peppers, diced
2 (4 oz) canned Green chiles
2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
salt to taste
3 cups frozen cubed potatoes
4 cups Mexican cheese, divided
1 (19 oz) can green enchilada sauce
1 (8oz) package cream cheese, softened
1o medium-sized flour tortillas
Garnish: sour cream, cilantro, white onion, queso fresco
Directions
1
Preheat oven to 375 and lightly grease a 9x13-inch baking dish.
2
In a large pot, heat olive oil and saute onion over medium heat for 3-4 minutes. Add garlic, canned chiles, and poblanos, then season with cumin, chili powder, oregano, and salt.
3
Cook for another 5-7 minutes until peppers are tender, then stir in potatoes cook for 2 more minutes, then stir in 2 cups cheese.
4
Add softened cream cheese and enchiladas sauce to a large bowl and mix to combine.
5
Scoop about ½ cup of sauce into the baking dish and spread to cover the bottom.
6
Spoon filling into tortillas, roll tightly, and place in the baking dish seam side down.
7
Pour remaining sauce over the top and sprinkle on the rest of the cheese.
8
Bake for 35-40 minutes until cheese is starting to brown.
9
Serve hot and garnish as desired.