1. 1. Preheat the oven to 375°F (190°C).

2. 2. Peel and chop the baking potatoes into small cubes.

3. 3. In a large skillet, cook the ground beef until browned. Drain excess fat.

4. 4. Add garlic powder, salt, and pepper to the beef. Stir in the chopped potatoes and cook until potatoes are tender.

5. 5. Warm the flour tortillas in a microwave or on a skillet for a few seconds to make them pliable.

6. 6. Fill each tortilla with the beef and potato mixture, sprinkle with cheddar cheese, and roll it up tightly.

7. 7. Place the rolled tortillas seam side down in a baking dish.

8. 8. In a saucepan, melt butter over medium heat. Stir in all-purpose flour to make a roux.

9. 9. Slowly whisk in low-fat milk until smooth and thickened to make a creamy sauce.

10. 10. Pour the creamy sauce over the enchiladas in the baking dish.

11. 11. Top with shredded American cheese and bake in the preheated oven for 20-25 minutes, until bubbly and golden brown.

12. 12. Serve hot with dill pickles on the side.