Green Chile Breakfast Enchiladas

1 tablespoon olive oil
1/2 lb. potatoes, peeled and diced
1 Tbsp. Hatch Green Chile Powder
1 Tbsp. cumin
1 teaspoon salt, divided
1 lb. ground sausage
5 eggs, beaten
1 1/2 cups Cheddar Jack cheese, shredded
3-4 cups Pure Hatch Green Chile
9–12 large corn or flour tortillas

Preheat the oven to 350 degrees and grease a 9×13 pan.
Heat a large skillet to medium high heat.
Add the olive oil, potatoes, and half of the spices and salt and sauté until golden brown and tender-crisp.
Transfer to a bowl and set aside.
In the same pan, add the sausage and half of the spices and salt. Break apart into small pieces until fully cooked. Transfer to a bowl and set aside.
In the same pan, with the heat tuned to low, add the eggs and push around gently in the pan until barely scrambled. Add the potatoes, sausage, half the cheese, and 1/2 cup of the green chile to the pan with the eggs. Stir to combine.
Spread a thin layer of green chile on the bottom of the baking dish.
Fill each tortilla with the filling and roll up.
Place seam side down in the baking dish. Cover with remaining green chile and cheese.
Bake for 20 minutes until bubbly and hot.

Click here for Hatch Green Chile Powder

Click here for Pure Hatch Green Chile