In a large skillet, brown the pork sausage over medium-high heat for about 5-7 minutes, breaking it apart until fully cooked.

Stir in the green chiles and frozen potatoes o’brien, cooking for an additional 3-5 minutes until heated through.

Spray a 9"x13" casserole dish with non-stick cooking spray and set aside.

Take a tortilla, add about ⅔ cup of sausage mixture, top with 2 tablespoons of cheese, roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.

In a mixing bowl, whisk together eggs, green enchilada sauce, milk, salt, and black pepper until well combined. Pour evenly over the rolled tortillas.

Cover the casserole dish with plastic wrap and refrigerate overnight if preparing ahead.

Preheat oven to 350°F. Cover the dish with aluminum foil and bake for 35 minutes.

After 35 minutes, remove foil and bake for an additional 10 minutes until the edges are crisp and eggs are set.

Let cool for 5 minutes before serving, adding desired toppings such as sour cream or avocado.