Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
Heat olive oil in a large skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Reduce heat to medium-low and pour the egg mixture into the skillet with the sausage. Cook, stirring gently, until the eggs are scrambled and just set, about 3-4 minutes. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
Warm the tortillas slightly to make them pliable, then spoon an equal amount of the egg and sausage mixture onto the center of each tortilla.
Sprinkle about 2 tablespoons of shredded cheddar cheese over the filling in each tortilla.
Roll up each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheddar cheese evenly on top.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped fresh cilantro before serving.