Make the filling: Heat the tablespoon of oil in a large skillet/pan over medium heat and toss in the bell pepper, and onion. Saute these ingredients for 5 minutes, or until the onions become translucent. Sprinkle in the chili powder and cumin, and continue to saute for another minute. Next pour in the eggs and cook for another minute or two just so the eggs are slightly set and scrambled. You want the eggs to be less cooked than you prefer as they will cook more in the oven later. Take the skillet/pan off of the heat, toss in the cooked breakfast meat, and stir to incorporate everything together

Preheat your oven to 375℉, 190℃

Form the enchiladas: Get out a 13 x 9 inch baking dish and pour enough enchilada sauce into it so that a thin layer covers the bottom. Then get out a flour tortilla and fill it with about ½ cup of the filling, along with some shredded cheese. Roll this tortilla up and place it into the baking dish seam side down. Continue this process until you have 8 enchiladas, or until all of this filling is used. Cover these enchiladas with the remaining enchiladas sauce, and as much cheese as you prefer.

Place the enchiladas into your heated oven and let them bake for about 15 to 20 minutes, or until the cheese is melted and the enchilada sauce is bubbling.

Take the breakfast enchiladas out of the oven and serve immediately, enjoy!