Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish with non-stick spray.

In a medium saucepan, melt 3 tablespoons of salted butter over medium heat and whisk in 3 tablespoons of all-purpose flour until golden brown.

Gradually stir in 2 cups of milk, raise to a gentle boil, then reduce heat and mix in 4 ounces of cream cheese, 1 cup of salsa, and 1 cup of cheddar cheese until smooth.

In a skillet, scramble 6 eggs until just set, about 4-5 minutes.

Fill each tortilla with scrambled eggs, sausage, and bacon, then sprinkle on cheese and roll tightly.

Place the rolled enchiladas seam side down in the baking dish and cover with remaining salsa.

Bake for 20 minutes until cheese is melted and bubbly.

Let cool for 5 minutes, garnish with cilantro, and serve.