Start by heating a large skillet over medium heat. Add the ground sausage and cook until browned and fully cooked through, breaking it up into crumbles as it cooks. This should take about 5-7 minutes.
In a mixing bowl, whisk together the beaten eggs, salt, pepper, and onion powder. Pour this mixture into the skillet with the cooked sausage. Stir gently until the eggs are scrambled and fully cooked, about 3-4 minutes. Remove from heat.
In a separate bowl, combine 1 cup of the salsa with 1 cup of the salsa verde or green enchilada sauce. This will be the sauce to drizzle over the enchiladas.
Preheat your oven to 350°F (175°C). Take one tortilla and spoon a portion of the sausage and egg mixture onto the center. Sprinkle with cheese, then roll the tortilla tightly around the filling. Place the rolled enchilada seam-side down in a greased 9x13 baking dish. Repeat this process for all tortillas.
Once all enchiladas are in the baking dish, pour the remaining salsa and salsa verde mixture over the top. Drizzle the heavy cream over everything, and sprinkle with the remaining cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Once out of the oven, let the enchiladas cool slightly. Top with sliced avocado, diced tomatoes, sliced green onions, and fresh cilantro before serving.
