Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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.
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.
In a separate pan, melt butter and lightly scramble the eggs, seasoning with salt and pepper. Remove from heat while slightly undercooked.
Combine the reserved sausage mixture, tater tots, scrambled eggs, and half of both cheeses in a medium bowl.
Distribute about 1/2 cup of the filling across each tortilla, roll them up, and place seam side down in the baking dish.
Pour the sausage gravy over the enchiladas and sprinkle with the remaining cheese.
Bake for 30-40 minutes until golden and bubbly.