Preheat oven to 350 degrees F.
In a large skillet over medium high heat add olive oil. Once shimmering and hot, add chopped onion and stir. Sauté onions for approximately 2-3 minutes, stirring occasionally. Add garlic and stir well. Sauté onions and garlic for 1 minute and add chopped bell pepper to the pan. Mix well and sauté for 3-4 minutes.
Reduce heat to medium and push sauteéd vegetables to one half of the pan. Add 1 teaspoon of olive oil to the other side of the skillet and slowly pour in scrambled eggs. Cook eggs for a few minutes before mixing with the vegetables. Continue to cook eggs and vegetable mixture together for an additional 3-4 minutes, stirring and mixing frequently. Remove from heat and set aside.
In a separate skillet, prepare bacon according to package instructions. When fully cooked, remove from pan and chop into small, bite-size pieces.
As bacon is frying, start preparing cheese sauce. In a medium saucepan over medium high heat, whisk together the butter and flour into a paste. Continue to cook, whisking continuously, for one to two minutes more. Slowly whisk in the milk and bring to a low boil. When the sauce has thickened slightly, whisk in the remaining ingredients- salsa verde, spices, and cheese. Continue to stir until smooth. Remove from heat and set aside.
With the egg and vegetable mixture, bacon and cheese sauce ready to go, start building enchiladas. On a clean work surface, lay out 8 tortillas and diving the egg/veggie mixture and half the bacon between each of them. Sprinkle with a small pinch of cheese.
Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 x 13 inch baking dish and roll the tortillas up, placing them seam side down in the baking dish. Pour remaining cheese sauce over the top of the tortillas and sprinkle with a generous layer of cheese. Bake at 350 degrees F for approximately 25 minutes or until the edges of the tortillas are golden brown and cheese is bubbly.
Remove from oven and top with remaining bacon as well as any other favorite toppings.