Cook diced potatoes in a skillet over medium heat until tender and lightly golden, about 10-12 minutes.

In a separate skillet, brown the breakfast sausage over medium heat, breaking it apart as it cooks. After about 5-7 minutes, add chopped onions and sauté until translucent.

Gently whisk eggs in a bowl, pour into the skillet with sausage, and scramble until just set, about 3-4 minutes.

Mix in cooked potatoes and half of the shredded cheese into the skillet, stirring well to combine.

Place a portion of the filling onto each tortilla and roll them up tightly. Arrange seam-side down in a greased baking dish.

Whisk together salsa, sour cream, and heavy cream until smooth. Pour sauce evenly over the enchiladas and sprinkle remaining cheese on top.

Preheat your oven to 350°F (175°C) and bake for 20-25 minutes, or until bubbly and lightly golden.