Leave the diced potatoes out to defrost, or microwave for 1-2 minutes until thawed.

Preheat oven to 375°.

Cook ground turkey in a large nonstick skillet over medium-high heat.

When turkey is just starting to cook, add bell pepper, onion, and spices. Cook until meat is browned and vegetables are soft.

Stir in salsa and potatoes. When mixture is warmed through, remove to a separate bowl.

Reduce skillet heat to medium-low. Beat eggs and milk together and pour into the same skillet.

Stir occasionally, scraping the bottom of the pan, until eggs begin to fluff but aren’t fully set. Fold in green chiles and remove skillet from heat.

Assembly time! Spread the tortillas across the counter. Layer a row of cheese, scrambled eggs, and meat & potato mixture on each tortilla. Set aside a little extra cheese for topping.

Roll tortillas up and place seam-down in a large greased baking pan. They’ll be very full – that’s okay! Any filling that falls out can just go in the bottom of the dish.

Pour enchilada sauce evenly across the top so the tortillas are fully covered. Sprinkle with remaining cheese.

Bake at 375° for 20-25 minutes, until enchilada sauce is bubbling.

Top with sour cream and chopped cilantro. Serve with hot sauce!