Pre-cook Potatoes: Peel and dice potatoes into small, uniform pieces. Boil in salted water for about 10-15 minutes until fork-tender, then drain and cool slightly.

Sauté with Seasonings: In a large skillet, heat olive oil. Add drained potatoes, salt, pepper, garlic powder, and onion powder; sauté until golden and crispy, about 5-7 minutes.

Mix Filling: In a mixing bowl, combine sautéed potatoes, chopped green chiles, and half of the enchilada sauce; stir until well-coated.

Assemble Enchiladas: Preheat oven to 350°F (175°C). Warm tortillas, spoon filling onto each, roll tightly, and place seam-side down in a greased baking dish.

Top with Sauce and Cheese: Pour remaining enchilada sauce over the enchiladas, then sprinkle shredded cheese on top.

Bake to Perfection: Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly and lightly golden.

Final Touch: Allow enchiladas to sit for 5 minutes before serving; garnish with cilantro or avocado if desired.