In a large skillet, heat a drizzle of olive oil over medium heat. Add half a diced onion and sauté for about 3–4 minutes until soft and translucent.

Next, add 4 crushed garlic cloves and cook for another minute, stirring continuously until fragrant.

Stir in 1 lb of peeled and diced potatoes along with 1 tsp of cumin, sprinkling salt and pepper to taste.

Pour in half of the 1 cup vegetable broth and cover the skillet. Lower the heat and let everything simmer for 15-20 minutes, or until the potatoes are fork-tender.

Once the potatoes are softened, use a fork or potato masher to lightly mash them in the skillet.

Fold in a 4 oz can of drained green chiles, 1 cup of grated cheddar cheese, and ½ cup of sour cream. Mix gently until well combined.

Preheat your oven to 360°F (180°C).

In a small skillet, lightly fry 6-inch corn tortillas for about 10-15 seconds on each side.

Scoop a generous amount of the cheesy potato filling onto each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.

Once all the enchiladas are arranged, pour 10 oz of enchilada sauce over the top.

Sprinkle ½ cup of grated mozzarella cheese over the sauce.

Place the baking dish in the preheated oven and bake uncovered for 15-20 minutes.

Once baked to perfection, remove the enchiladas from the oven and let them cool for about 5 minutes.