For the enchiladas: Heat oven to 350°F. Spray a 9x13 baking dish with cooking spray.
In a large nonstick skillet, heat oil. Once hot, add in the beaten eggs. Cook, over medium-low heat until whites are set and no liquidous egg remains. Transfer eggs to a large bowl.
Add in gravy, scallions, and cheese. Fold to combine. Season to taste.
Place about ¾ cup filling in the center of each tortilla and roll up to secure. Place seam side down in prepared dish. Repeat with remaining tortillas.
For the topping: Pour 2 cups gravy on surface of tortillas, spreading with a rubber spatula to even. Sprinkle 1 cup cheese on top.
Bake in preheated oven for 30 minutes, until cheese is melted, and center is warmed through.
Let cool 15 minutes.
Prior to serving, garnish the enchiladas with the halved cherry tomatoes, chopped scallions, and chopped cilantro.
Notes:
Sour cream, pico de gallo, guacamole, shredded lettuce and pickled jalapenos and red onions also work as perfect garnishes.
