Cook the sausage in a sauté pan until no longer pink, then remove it from the pan and set aside.
Leave any remaining grease from the sausage in the pan and melt the butter in the pan. Add the hash browns and onions, cook for 15 to 20 minutes, until the potatoes are cooked through and golden brown.
In a small bowl, whisk to combine the eggs, salt, and pepper. Then pour over the potatoes and cook through.
Heat the oven to 350°F and spray a 9x13-inch pan with cooking spray.
Combine the salsa verde, heavy cream, garlic powder, and cumin in a blender or food processor and blend until lightly chunky or smooth. Spoon a thin layer over the bottom of the pan, saving the rest of the sauce for later. Set both aside.
Wrap the tortillas in dampened paper towels and heat in the microwave for 10 to 15 seconds.
Lay a tortilla flat and add a couple of teaspoons each of the sausage and potato and egg, then add a sprinkle of cheese, and roll up the tortilla. Place rolled tortilla seem side down into prepared baking dish. Repeat until all enchiladas are assembled.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the cheese.
Place in the oven and bake for 20 minutes, until warm and bubbly.
Remove from the oven and garnish with your favorite toppings. Serve immediately.
Make Ahead: Prepare the the enchiladas as usual but don’t add the sauce on top until right before baking. This will keep them from softening too much.Storage: These egg enchiladas are best served fresh. However, you can refrigerate any leftovers in an airtight container for up to 5 days. Here are your options for reheating:
Microwave: Pop them in the microwave for up to a minute or until warm.
Pan: Place them in a pan over medium-low heat and cover them with the lid. Let them heat for 7-8 minutes.
Oven: Preheat the oven to 320°F. Bake the enchiladas for 20 to 25 minutes. This is best for larger portions.