In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic, chopped onion, diced green and red bell peppers, cilantro, jalapeño, and diced green chiles. Sauté for about 5 minutes until the vegetables are tender and fragrant, stirring occasionally to prevent sticking.

Add 1 pound of ground chicken to the skillet with the sautéed veggies. Break it apart with a spatula and sprinkle in 1 teaspoon each of ground cumin, salt, and freshly ground black pepper. Cook for about 8-10 minutes until the chicken is fully cooked and no longer pink, stirring frequently. Transfer this flavorful filling to a large bowl.

In the same skillet, drizzle in another tablespoon of olive oil and add 2 cups of diced gold potatoes. Sprinkle with 1 teaspoon of garlic powder, salt, and pepper. Cook over medium heat for about 10 minutes, stirring occasionally, until the potatoes are browned and tender. If necessary, cover the skillet to help with cooking.

Warm your tortillas briefly in a microwave or skillet to make them pliable. Lay them out flat and evenly distribute the chicken mixture and cooked potatoes in the center. Top with shredded cheese and a drizzle of salsa. Tuck in the ends and roll each burrito firmly to seal in all those amazing flavors.

To warm up your assembled Freezer-Friendly Green Chile Chicken Burritos, preheat the oven to 350°F. Place the burritos on a baking sheet and bake for about 5-10 minutes, until heated through. Alternatively, microwave for 1-2 minutes. For a crispy finish, pan-fry in olive oil over medium heat until golden brown on all sides.