Cheesy Rice and Potato Enchiladas with Shredded Chicken Ragu | Riceland

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