Cover potato with cold water and a pinch of salt. Leave skin on. Boil until fork tender. Remove skin when it is cool enough to handle.

Place chicken, corn, and salsa in a mixing bowl. Squeeze potato over the mixture. Fold to incorporate.

Heat a large non-stick saute pan. Fill each corn tortilla with the chicken mixture. Roll each tortilla with the seam side down in the saute pan. Turn once, when tortilla is crispy and sealed.

Shown served with guacamole and sour cream with cilantro and cotija garnish.

Variations; Jalapenos, onion, roasted bell peppers, tequila, mole, cumin, paprika, poblano, chihuahua