Preheat oven to 375°
In a medium sauce pan, bring water to a boil. Season water generously with salt. When water is boiling, add the potatoes & boil for 5-6 minutes or Until fork tender.
While the potatoes are cooking, heat 1 tbsp oil in a large skillet. Add diced onions & chorizo. Break up chorizo & cook until browned, about 6 minutes.
When chorizo is cooked through, add beans & green chiles to the pan. Drain the potatoes and add them to the pan. Season with 1/2 Tsp salt & 1/4 tsp garlic powder.
Add 1/2 C. of enchilada sauce to the meat mixture. Stir to combine
When ready to assemble: cover the bottom a large baking dish with a small amount of enchilada sauce (about 1/4 c). If making 12 enchiladas, I recommend a 9X13 baking dish.
Heat tortillas for 15 seconds in the microwave or heat in a skillet to make more pliable. Add 2 -3 heaping tablespoons of filling plus a sprinkle of cheese to each tortilla. Roll and place flap down in the pan.
When all the enchiladas have been assembled. Pour the remaining enchilada sauce over the enchiladas. If there is any remaining meat mixture, dump it on top of the enchiladas. Finish the enchiladas with the cheese.
Bake for 15-20 minutes until cheese is nice and bubbly.
Serve with cilantro, sour cream or plain yogurt. Enjoy!