What you will need:
2 Pillsbury pie crusts (place in a 13×9 baking dish)
1 potato peeled and diced
1 7oz can if gives green chiles
1 diced yellow onion
1/4 cup of red enchilada sauce
1/2 cup Mexican cheese blend
3/4 cup cities cheese, crumbled
2 Tbs olive oil
2 Tbs butter
Ancho chile powder
Place The 9 x 13 baking dish which you have already put the two pie crusts in, into the oven at 375 for eight minutes. Remove and set aside.
In a large skillet place olive oil and butter and let it melt. Add in diced onion and diced potatoes. After five minutes of sautéing on medium add in one dash each (1/8 tsp) of cumin, garlic powder, ancho chili powder, salt and continue to cook another 10 minutes on medium stirring frequently. Add in the full can of green chilies. In the meantime, break all of the eggs and whisk together. Directly into the egg mixture add in the enchilada sauce and stir together. Turn off the heat in the pan and add the egg mixture and the cheese to the potato onion and green chili mixture. Pour into the baking sheet which has the pie crusts.
Bake at 375° for approximately 45 minutes. You Might want to cover the exposed piecrust with aluminum foil so it does not burn. Let’s sit at least 15 minutes before you serve.
This is a family favorite my house. We eat it for breakfast and even sometimes for dinner