Yield: 4 servings

1 (16 ounce) package either cubed with onions
    or Southwestern hash browns variety
4 vegetarian "chicken" patties, cooked and cubed
1 pound shredded Mexican cheese, divided
8 corn tortillas
1 (19 ounce) can green chile sauce
1 (15 ounce) container avocado tomatillo salsa, divided
Shredded lettuce
Diced tomatoes
Sour cream

Prepare potatoes according to package directions and set aside to cool.

Combine cubed "chicken" patties, three-quarters of the cheese and cooled potatoes. Pour about half the green chile sauce into the bottom of a 9 x 13-inch baking pan. Fill one corn tortilla with potato filling and place in baking pan. Continue until all tortillas have been filled and placed in pan.

Combine three-quarters of the salsa with the remaining green chile sauce. Pour over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees F for 20 to 30 minutes until cheese melts.

Serve with shredded lettuce, diced tomatoes, sour cream and remaining salsa.