In a small pot, boil your (peeled and washed) potatoes in salted water until fork-tender. Cut into smaller pieces or mash with a fork or potato masher.

In the meantime, start making your enchilada sauce. Melt your butter in a small saucepan. Add in your tomato paste and fry for a few minutes. Then add in your seasonings. Fry for a few more minutes.

Add in your water and bring to a boil. Once at a boil, reduce to a simmer and loosely cover with a lid. Allow to cook until it becomes a a slightly thick consistency.

Chop up your onions and peppers. Finely mince your garlic. Cut your sausage in rounds and then quarters.

Now cook your filling. In a wide pan, add in your oil and then your onion and peppers. Lightly sautee. Then add in your sausage. As the sausage cooks it will release oil.

Once the sausage has developed a bit of color, add in your potatoes and spices. Combine. Feel free to add in a tablespoon or two of water to bring everything together.

Add in your corn and cilantro.

Time to roll-up and bake. Turn your broiler on to 450 F.

In a standard 9X13'' baking dish, add in a layer of red sauce (make sure bottom of dish is fully coated).

Now take a cutting board or plate and drop a spoonful of sauce on it. Take a flour tortilla and coat both sides with sauce. Then fill it evenly with the sausage and potato filling and roll from one side to the next.

Make sure the folded end faces the bottom dish. Repeat previous step until your entire dish is filled. Pour over the remaining sauce and then top with shredded cheese.

Place dish in oven and bake until cheese is fully melted.