In a 12-inch cast-iron skillet, cook sausage over medium-high heat, stirring frequently, until browned and crumbly, 7 to 9 minutes. Remove from pan; drain well.
In a large nonstick skillet, melt butter over medium heat. Add eggs, green chiles, salt, pepper, and cumin; cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat, and gently fold in 1½ cups Cheese Sauce and sausage.
Spoon about ½ cup egg mixture down center of each tortilla; roll up. Place seam side down in a lightly greased 12-inch cast-iron skillet. Pour remaining Cheese Sauce over tortillas; sprinkle with Monterey Jack.
Bake until sauce is bubbly, about 30 minutes. Serve with desired toppings.
Recipe by Southern Cast Iron at https://southerncastiron.com/breakfast-enchiladas/