1. 1. Preheat the oven to 375°F (190°C).

2. 2. Peel and dice the russet potatoes into small cubes. Boil them in a pot of water until fork-tender. Drain and set aside.

3. 3. In a skillet, sauté the button mushrooms with garlic powder, cayenne, chopped fresh thyme, and chopped fresh chives until they are cooked through. Set aside.

4. 4. In a mixing bowl, whisk together the large eggs, heavy whipping cream, and the juice of fresh lime. Season with salt and pepper to taste.

5. 5. Warm the corn tortillas in a microwave or on a skillet to make them pliable.

6. 6. Assemble the enchiladas by filling each tortilla with a spoonful of the mushroom mixture and some diced potatoes. Roll them up and place them seam side down in a baking dish.

7. 7. Pour the egg mixture over the enchiladas, ensuring they are all coated evenly.

8. 8. Sprinkle chopped fresh rosemary on top.

9. 9. Bake in the preheated oven for about 25-30 minutes until the eggs are set and the top is golden brown.

10. 10. Garnish with sliced green onions before serving.

11. 11. Enjoy your Mushroom Potato Enchiladas!