1. Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.

2. Heat a large skillet over medium-high heat. Add ground turkey sausage and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned with no pink remaining.

3. Reduce heat to medium. Add 3 tablespoons butter to the cooked sausage and let melt completely.

4. Sprinkle 1/4 cup flour over the sausage-butter mixture. Stir constantly for 2 minutes to cook out the raw flour taste.

5. Slowly pour in 2 1/2 cups milk while whisking constantly to prevent lumps. Add garlic powder, onion powder, black pepper, salt, and cayenne. Simmer for 3-4 minutes until thickened. Remove from heat.

6. In a separate bowl, whisk together 8 eggs, 1/4 cup milk, salt, and pepper until well combined.

7. In a non-stick skillet, melt 2 tablespoons butter over medium-low heat. Pour in the egg mixture and gently scramble until soft curds form but eggs are still slightly wet.

8. Remove eggs from heat and fold in bell peppers, green onions, and 1 cup shredded cheddar cheese.

9. Warm tortillas in microwave for 20-30 seconds wrapped in a damp paper towel to make them pliable.

10. Lay one tortilla flat and spoon about 1/3 cup of egg mixture down the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

11. Pour the sausage gravy evenly over all the enchiladas. Sprinkle with remaining Mexican blend cheese.

12. Bake uncovered for 22-25 minutes, until cheese is melted and bubbly and gravy is bubbling around the edges.

13. Let rest for 5 minutes before serving. Garnish with fresh cilantro.