Black Bean, Potato and Hatch Green Chile Enchiladas

1 large potato, peeled and diced small
1 Tbsp. vegetable oil
1/2 cup onion, diced
2 cloves garlic, minced
1 jar Fresh Chile Co. Red & Green Blend Chile Sauce
1 can black beans, rinsed and drained
1/4 cup Santa Fe Ole Hatch Green Chile
3 cups cheddar jack cheese, shredded
12-15 corn tortillas

Preheat oven to 350 and spray an 8x8 baking dish with nonstick cooking spray
In a large skillet, heat oil and add potatoes, onions and garlic
Cook until potatoes are brown and crispy, adding more oil if needed
Add black beans and green chile and heat thoroughly, set aside
In a small saucepan, heat red and green chile sauce over low heat
Add a just enough sauce to the baking pan to coat the bottom
Heat each tortilla on the burner of the stove, add bean & potato mixture, some cheese and roll up
Place the rolled tortillas in the baking dish and top with remaining chile sauce and cheese
Cover with foil and bake 50 minutes or until cheese is melted and bubbly
Remove foil and bake an additional 5-7 minutes until golden brown
Serve with rice and beans

Click here for Fresh Chile Co. Red and Green Blend Chile Sauce

Click here for Santa Fe Ole Hatch Green Chile