2 sm. diced potatoes
1/2 c. chopped onion
1 c. shredded Monterey Jack cheese (you may use 1/2 c. Monterey Jack & 1/2 c. cheddar)
2 c. chicken broth
Refried beans (opt.)
2 sm. cans whole green chilies
Flour tortillas
Salt & pepper to taste

Boil diced potatoes and chopped onions in broth until tender. Tear chilies into strips and add to potato mixture. (Chopped green chilies can be used in place of whole ones.) Add salt and pepper. Reduce heat and let simmer about 5 minutes.

Add cheese and stir so cheese will melt and not stick. Mixture should be thick and not soupy. When ready to serve, heat flour tortillas on griddle, smear a spoonful of heated refried beans on tortilla, then a spoonful of chili mixture. Roll and eat! Can be served without the refried beans. Serve with picante sauce for hotter taste.