Preheat the oven to 400 F., and set aside a large baking dish (see notes regarding size options).
In a large skillet, cook the sausage, onion, and bell peppers over low-medium heat. Break up the sausage into small pieces, and cook until it’s no longer pink (about 7-10 minutes). When the sausage is finished cooking, add the green chiles, and cook an additional 2-3 minutes.
While the sausage cooks, place the eggs in a medium bowl along with the salt and pepper. Use a whisk or fork to beat the eggs. After the sausage and peppers are cooked, add the eggs to the sausage mixture and scramble over low-medium heat. Scramble until the eggs are soft and cooked through.
Remove the sausage and egg mixture from heat, and prepare to assemble the enchiladas. Place ⅓ to ½ cup of the filling into a tortilla and roll it tightly leaving the ends open. Line the filled tortillas into the baking dish so they fit against each other snuggly.
Top the enchiladas with the enchilada sauce, and use a spatula to smooth it out evenly. Cover the enchiladas with shredded cheese, and transfer the pan to the oven.
Bake for 15 minutes or until the cheese is melted and the sauce is bubbling around the edges.
Serve hot topped with your favorite toppings like sour cream, tomatoes, bacon, cilantro, green onions, green chiles, or pico de gallo.