• Preheat the oven to 375°.
• Add ground sausage to a medium sized pan, over medium heat, and begin to break apart.
• Cook until sausage has browned and is no longer pink.
• Remove sausage from the pan and set aside in a bowl.
• Add the bell peppers to the pan, and cook for 1 minute.
• Next add the onion, and saute until onions are translucent. About 5 minutes.
• Remove peppers and onions from the pan, and put into the same bowl as the sausage.
• Next in a small bowl, beat the eggs and milk until thoroughly combined.
• Add the eggs to the pan and scramble over low heat. About 5 minutes.
• Season with the salt and pepper. Turn heat off.
• Next, add the sausage, bell peppers, onion, diced olives and pace salsa to the pan.
• Stir the ingredients together until mixed through.

To Assemble

• In a 9x13 pan, add about 1 cup of red enchilada sauce to the bottom.
• Next lay a tortilla out on a clean surface.
• Top one end with cheese, and then about 1⁄4 cup of scrambled egg mixture on top of the cheese (Do not fill tortilla more than half way or it will not roll and seal itself).
• Roll the tortillas and filling to create an enchilada.
• Place seam side down in the prepared baking dish.
• Repeat with remaining tortillas and filling.
• Pour the rest of the enchilada sauce and the remaining cheese over the top.
• Bake uncovered for 15-20 minutes until the cheese has begun to brown and bubble.
• Serves 6 (2 enchiladas each)