Coat the bottom of a large skillet with the oil and place it over medium heat.

Give the oil a minute to heat up, then add the onion.

Cook the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.

Add the garlic and cook it with the onion for about 1 minute, until very fragrant.

Stir in the potatoes, ¼ cup of enchilada sauce, the green chilies, cumin, oregano, and hot sauce.

Bring the mixture to a simmer and cook it for about 5 minutes, stirring occasionally and scraping the bottom of the skillet with a spoon to prevent burning.

Remove the skillet from heat and season the mixture with salt and pepper to taste.

Preheat the oven to 400°F.

Ladle about ½ cup of enchilada sauce into the bottom of a 9 x 13 inch baking dish.

Spoon about 3 tablespoons of the potato mixture into a corn tortilla, roll it up tightly, and place it in the dish. Repeat the process until all of the filling and tortillas are used.

Pour the remaining sauce evenly over the enchiladas.

Place the dish into the oven and bake the enchiladas until they darken a bit and the sauce around the edges becomes bubbly.

Remove the dish from the oven and let it sit for about 5 minutes before serving.

Divide onto plates and top with toppings of choice. Serve.