Remember to prepare the casserole at least 4 hours before baking, or the night before. In a skillet over medium heat drizzle with some olive oil and add poblano peppers and onions, kosher salt and pepper. Cook about 4-5 minutes.

Add the turkey breakfast sausage, break apart as it cooks through, about 5 minutes. Add enchilada sauce and corn. Let it simmer for a few more minutes.

Once the sausage mixture has cooled slightly, brush a 9x13 baking dish with some olive oil. Put a few spoonfuls of the filling down the center of each tortilla with some cheese. Roll it up (leaving ends open) and place seam side down in the greased baking dish. Any extra filling just put right on top of the enchiladas.

Beat the eggs and milk, add some kosher salt and pepper. Pour over top of the enchiladas. Cover and put in the fridge at least 4 hours or overnight.

Bake at 350 degrees for 30 minutes, covered with foil. After 30 minutes remove the foil and top with the remaining cheese. Bake for 15 additional minutes, uncovered.

For the Avocado Cream Sauce  blend all ingredients in a food processor.

Serve the enchiladas with green onions and Avocado Cream Sauce.