Preheat oven to 350°F and spray a 9x13 inch baking dish with cooking spray.

In a large skillet over medium heat, brown the breakfast sausage, breaking it into crumbles. Add diced onion and minced jalapeno and cook until onion is translucent, about 4 minutes.

Sprinkle flour over the sausage mixture and stir constantly for 1 minute. Slowly whisk in milk, stirring until the mixture thickens and bubbles. Season with salt and pepper.

Remove half of the sausage gravy and set aside for topping.

In a separate skillet, melt butter over medium-low heat. Beat the eggs and scramble until just set but still soft and glossy.

Cook tater tots according to package directions until crispy. Chop into smaller pieces.

In a large bowl, combine the scrambled eggs, chopped tater tots, 1 cup shredded cheese, and the remaining sausage gravy in the skillet. Mix well.

Warm flour tortillas briefly in the microwave (about 15 seconds wrapped in damp paper towel) to make them pliable.

Spoon about 1/2 cup of filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.

Pour the reserved sausage gravy over all the enchiladas. Sprinkle with remaining 1 cup shredded cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-7 minutes until cheese is bubbly and golden.

Let rest 5 minutes before serving. Garnish with fresh herbs if desired.