Place shredded potatoes in a bowl, cover with water, and set aside.

Bring onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce heat to low and simmer until the sauce thickens; turn off the heat.

Meanwhile, place bacon strips in a single layer on paper towels on a microwave-safe plate. Microwave on High until crisp, checking frequently after 5 minutes. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. Drain the potatoes and add them to the skillet. Sprinkle with onion powder, salt, and pepper. Cook, stirring occasionally, until the potatoes are cooked through and crispy bits form, about 15 minutes.

Place tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.

Spray a separate skillet with butter-flavored cooking spray. Cook and stir the eggs over medium heat until completely set; turn off the heat.

Lay a tortilla flat on a work surface. Place some potatoes, scrambled eggs, and 2 strips bacon on the lower third, leaving about 1 inch at the bottom and about 1 1/2 inches on each side. Spoon a little green chile sauce over the filling and sprinkle with Cheddar cheese.

Fold the left and right sides of the tortilla over the filling. Fold the bottom edge over the filling and tuck it in tightly. Continue rolling into a tight cylinder and place seam-side down. Repeat with the remaining ingredients. Serve immediately, with additional green chile sauce if desired.