Preheat your oven to 375°F (190°C) and grease a baking dish.

Cook diced potatoes in a skillet until they’re crisp and golden, about 15-20 minutes.

Scramble the eggs in a separate skillet. Season with salt and pepper, cooking until just set, about 4-6 minutes.

Assemble the enchiladas by layering the cooked potatoes, scrambled eggs, and cheese onto each tortilla, then roll them up tightly.

Place the rolled tortillas seam-side down in the prepared baking dish.

Pour the enchilada sauce over the top of the assembled enchiladas and sprinkle with remaining cheese.

Bake in the preheated oven for about 30-35 minutes or until bubbly and golden.

Garnish with optional toppings and serve hot.