Instructions

• First, you gotta preheat that oven to 350°F. You want it ready to finish these off nicely later.
• Heat 1 tablespoon of canola oil in a skillet over medium heat. Toss in the diced potatoes and let them cook about 10 minutes until golden and crispy. This take a little patience but worth it.
• In another pan, brown your ground sausage over medium heat. After cooking, drain any extra fat so it’s not greasy.
• Add the diced poblano pepper to that sausage and cook together for 3-4 minutes. The peppers get tender and mix nice with the sausage.
• Whisk your eggs with ¼ cup half & half, salt, and pepper in a big bowl. Melt 1 tablespoon butter in a skillet and scramble the eggs until they’re just set — soft and creamy, not rubbery.
• Combine potatoes, sausage mixture, and scrambled eggs in one bowl. Lay tortillas out and fill each with the mixture, rolling them up tight. Place enchiladas seam side down in a greased baking dish. Pour sausage gravy over the top, then melt remaining butter and drizzle it on. Bake 25-30 minutes until everything’s heated through and a little golden on top.