Step 1

: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2

: In a large nonstick pan over medium-high heat, cook the sausage, crumbling it as it cooks. When half done, add the onion and jalapeno.

Step 3

: Remove 1 cup of the sausage mixture with a slotted spoon and set aside. In the same pan, sprinkle flour over the remaining sausage and cook for 1 minute, stirring continuously. Gradually whisk in the milk and simmer until thickened. Remove from heat.

Step 4

: In a separate pan, melt butter and lightly scramble the eggs, seasoning with salt and pepper. Remove from heat while slightly undercooked.

Step 5

: Combine the reserved sausage mixture, tater tots, scrambled eggs, and half of both cheeses in a medium bowl.

Step 6

: Distribute about 1/2 cup of the filling across each tortilla, roll them up, and place seam side down in the baking dish.

Step 7

: Pour the sausage gravy over the enchiladas and sprinkle with the remaining cheese. Bake for 30-40 minutes until golden and bubbly.