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First you’ll need a big ol’ stack of corn tortillas and two 13X9 glass baking dishes

Potato Enchiladas:
4 or 5 medium sized Yukon Gold potatoes
1/2 red pepper, thinly sliced
1/2 orange or yellow pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 lime
1/2 cream cheese package
1/4 c. shredded Mexican cheese package
1 can enchilada sauce (I used medium spicy)
salt
pepper
red pepper flakes
garlic powder (I was lazy…you can easily chop it up)

Put the cream cheese in a large mixing bowl. Boil the potatoes until they’re soft, drain, and add to the cream cheese (the heat from the potatoes will soften the cream cheese). In a pan, heat olive oil and add onions & garlic and stir until they’re dark yellow, then add peppers and sautee, squeezing the lime over them. Add those to the potatoes & cream cheese, add everything else and mix together thoroughly. Now you’ve got your potato filling.

Chicken Enchiladas:
1 lb skinless, boneless chicken breast
1 little can chopped green chiles
5 or so tomatillos, papery skin removed and rinsed, cut into quarters
1/2 c. cilantro, chopped
1/2 c. (or more, to taste) sour cream
1/2 lb. queso fresco cheese, crumbled
1 can green chile enchilada sauce

I boiled the chicken breast in water seasoned w/ salt, pepper, lemon pepper, garlic powder, onion powder, red onion flakes and a lime (I squeezed the juice out then tossed the rinds in to flavor the water) and then set aside to cool and shred. In a large mixing bowl I shredded the cooled chicken, added the green chiles, cheese & sour cream. In the same pan I sauteed the onions & peppers, I added the tomatillos and squeezed some more lime juice on top. I sauteed them for about 5 or 7 minutes until they were soft then added them to the mixing bowl and stirred it all together. Now I had the chicken filling.

Okay so on to the tortillas. First you have to soften them in a pan (I just stack them 4 or 5 thick and flip them around in the pan) so they’re pliable. Once they’re warm and pliable, I just filled them with the respective fillings and put them in the glass dishes (sprayed quickly with cooking spray), seam side down. I poured the cans of sauces over the respective enchiladas and sprinkled shredded Mexican cheese over the red ones and crumbled queso fresco over the green ones, put some aluminum foil on top and baked them at 350 for about 20 minutes then took the foil off and baked for another 10 minutes or so.