Preheat oven to 350F and spray 9x13 casserole dish with non-stick spray.

Cook shredded potatoes according to package and set aside for later assembly.

In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and peppers. Cook for about 3-4 minutes or until beginning to soften. Add in garlic and cook for another minute.

Add in ground turkey sausage and continue to break apart into smaller pieces as it cooks. Stir in chili powder, cumin, salt and pepper.

While sausage and peppers are cooking, crack eggs into a large bowl and whisk together with milk.

Once sausage is fully cooked, lower heat to medium and add in whisked eggs. Stir around to create a soft scramble. Once eggs are almost all the way cooked while looking slightly wet still, turn off heat.

Begin assembly. Add 1/4 cup enchilada sauce to bottom of casserole dish and spread to coat.

On a large tortilla add 1 cup egg scramble mixture. I like to spread it out in a line horizontally along the bottom part of tortilla where I will roll. Add 1/2 cup shredded potato and 1/8th cup shredded cheese. Roll up and place into casserole dish seam side down. Repeat until all tortillas are filled.

Pour over remaining enchilada sauce and sprinkle remaining cheese on top. Bake for 45 minutes uncovered (but add foil if starting to brown!).

Top with sour cream, guacamole, cilantro, green onion, and salsa if desired.