Roast the Potatoes:

Heat to 425°F (220°C). Line a baking sheet with parchment paper or foil and oil generously.

Toss the potato cubes with olive oil, then sprinkle with all the spices, salt, and pepper. Mix until every cube is well coated.

Spread in a single layer on the baking sheet (space between pieces = crispiness).

Roast for 20–25 minutes, flipping once halfway through, until golden brown and crispy on the edges but soft inside.

Let the potatoes sit for 5 minutes before adding them to the chicken filling. This keeps them from falling apart when you roll the enchiladas.

Make the Filling:

Turn the oven to 375°F for the enchiladas.

In a skillet over medium-high heat, sauté the onion until softened, 3-5 minutes. Stir in chicken, salt, cumin, and chili powder. Allow to saute for an additional two minutes. Turn off heat and remove skillet from hot burner, stir in lime juice and 1 cup cheese and set aside.

Make the Sour Cream Sauce:

In a saucepan, melt butter over medium heat. Add minced garlic and allow to saute until fragrant, about one minute.

Slowly sprinkle in the flour 1 Tbsp at a time, whisking as you add it to make a roux. Do this until you have added all 3 Tbsp of flour. Cook 1 minute. The mixture should be smooth and creamy. 

Slowly whisk in warm chicken broth until smooth and thickened. (At first it will look like wet sand, but just keep adding chicken broth until smooth). 

Remove from heat and stir in sour cream, green chiles, and salt.

Assemble Enchiladas:

Lightly grease a 9×13 dish.

Warm your tortillas for about 30 seconds in the microwave (this will keep the tortillas from breaking apart). Spoon filling down the center of each tortilla, roll up, and place seam side down in a dish.

Pour sour cream sauce evenly over enchiladas and sprinkle with extra cheese.

Bake uncovered 25 minutes or until bubbly and golden. To get the cheese nice and bubbly, turn on broil and broil for an additional 3-5 minutes.