Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu

Ingredients

2 medium russet potatoes
1 cup cooked Riceland long grain white rice
3 boneless skinless chicken breasts, about 6 ounces each
1 (14 oz) can fire-roasted diced tomatoes
1/2 cup chicken stock
2 chipotle peppers in adobo, roughly chopped
2 tablespoons chili powder, divided
1 tablespoon cumin, divided
1 tablespoon garlic powder
2 teaspoons salt, divided
1 teaspoon black pepper, divided
2 cups shredded mild cheddar cheese, divided
1/3 cup milk
12 corn tortillas

Preparation

1. To bake the potatoes, wrap them in foil and bake at 350 for 60-75 minutes.
2. For the chicken ragu, place the chicken breasts in a slow cooker.
3. Combine the fire roasted tomatoes, chicken stock, chipotle peppers, 1 tablespoon of chili powder, 1/2 tablespoon of cumin, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper and then pour over the chicken.
4. Cook the chicken on low for 4-6 hours until it can be easily shredded.
5. Shred the chicken and return it to the sauce.
6. To make the filling, remove the potato flesh from the skins and place in a large bowl with the rice, 1 cup of cheese, milk and the remaining chili powder, cumin, salt and pepper.
7. Mix until well combined; I prefer to use a potato masher at first to break up the potatoes a bit before stirring.
8. Before assembling the enchiladas, heat the corn tortillas in the microwave for about 30-45 seconds with a slightly damp paper towel on top.
9. Preheat oven to 375 while assembling the enchiladas.
10. Spray a 9- x 13-inch dish with nonstick spray.
11. Drizzle a little bit of the ragu on the bottom of the dish; no need to go overboard, just a little will do.
12. To assemble each enchilada scoop about 1/4 cup of the filling into a tortilla, making a strip of filling down the center.
13. Roll the tortilla around the filling, then place seam-side down in the prepared pan.
    Repeat until all of the tortillas have been used.
14. Evenly scoop the shredded chicken on top of the enchiladas, then drizzle the remaining sauce on top.
15. Sprinkle evenly with cheese.
16. Bake, uncovered, for about 30 minutes until the cheese is bubbly and brown.
17. Allow the enchiladas to sit for 5 minutes, then serve hot.