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.