spinach potato breakfast enchiladas with avocado cream sauce

1/10		enchilada filling
1		pound yukon potato ((roughly medium potato))
2  teaspoons		olive oil
1  teaspoon		cumin
1  teaspoon		smoked paprika
1  cup		shredded baby spinach
1/10		enchilada
1-1/2  cups		1½ cups enchilada sauce
4		8 ” corn tortillas (, warmed)
1  ounce		shredded monterey jack cheese
2		large eggs
1/10		avocado cream sauce
1/4  cup		ripe California avocado
1  tablespoon		Juice from lime
1/4  dash		salt
1/4  cup		to ½ cup water

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Heat oven to 425F. Cut the potato into .25 cubes and toss with the olive oil, cumin, smoked paprika, and salt. Roast until the potatoes are lightly browning, 20 to 25 minutes. Remove from oven, add spinach to the pan, and toss to wilt the spinach slightly.
Assemble the enchiladas. Pour .33 of the enchilada sauce in the bottom an 8 by 8 or similar size pan. Divide the potato mixture into the four corn tortillas. Roll and tuck into the pan. Pour the remaining sauce over the top, covering most of the tortillas. Sprinkle with cheese and place the pan in the oven. Bake until the cheese has melted and slightly browned, 15 to 20 minutes.
While the enchiladas are baking, fry the eggs and make the sauce. When the enchiladas are done, spread the avocado cream sauce on top followed by the fried eggs, and finish with a sprinkle of cilantro.