Preheat your oven to 375°F (190°C).

In a large skillet, heat a splash of oil over medium heat. Add cubed potatoes and sauté for about 10-15 minutes until golden-brown and fork-tender.

In a mixing bowl, combine the cooked potatoes, chopped green chiles, and green chile enchilada sauce.

Warm corn tortillas in a skillet for about 30 seconds per side. Spoon 2-3 tablespoons of potato filling into each tortilla and roll tightly.

Place filled tortillas seam-side down in a greased baking dish. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.

Cover with foil and bake for 35-40 minutes, removing foil halfway through.

Let cool slightly before serving. Garnish with fresh cilantro or sour cream if desired.