Prepare the enchilada filling.
Preheat oven to 350℉ degrees.
In a large skillet melt the butter over medium heat.
Whisk in the flour and add seasonings (salt, garlic powder, onion powder).
Cook the flour mixture for 2-3 minutes.
Whisk in the milk and continue whisking until mixture is smooth. Cook over medium heat while stirring until mixture thickens, 5-7 minutes.
Remove the sauce from the heat. Add in the Borden®️ Cheese Four Cheese Mexican Thick Cut Shreds and diced green chiles. Stir while the cheese melts.
Turn heat to low and let the sauce keep warm while preparing the enchiladas.
Heat oil in a medium size skillet. Oil should sizzle when a tortilla is added.
Add the tortillas one at a time and cook for 15-20 seconds per side. Remove from the oil and place in on a paper towel lined plate. Continue until all tortillas have been briefly fried.
Spoon about 1/2 a cup of the cheese sauce to a baking dish, spread around to coat the bottom of the dish.
Spoon a small amount of scrambled egg, ground sausage and Borden®️ Cheese Four Cheese Mexican Cheese Thick Cut Shreds to the tortillas. Carefully roll and place in a baking dish, seam side down on top of the cheese sauce.
Continue until all tortillas have been filled/and baking dish is filled.
Pour the remaining cheese sauce on top of the enchiladas. Top with any additional shredded cheese that may be left.
Bake for 10 minutes until cheese sauce is bubbling.
Turn on broiler and broil the enchiladas for 2-3 minutes until the cheese is browned on top.
Remove from oven, allow to cool briefly and then serve warm.
Top with diced tomato and cilantro if desired.