In a large skillet over medium heat, cook the sausage until browned, about 6–8 minutes, breaking it apart with a spatula as it cooks. Drain excess fat, leaving about a tablespoon for flavor, and set aside.

Using the reserved sausage drippings, add ¼ cup of flour to the skillet over medium heat. Whisk in 2 cups of milk, stirring continuously until thickened and bubbly—about 5–7 minutes. Season with salt and pepper to taste.

In a mixing bowl, combine the cooked sausage, 6 beaten eggs, 1 cup of shredded cheese, and 2 cups of lightly crisped hash browns. Stir until well blended.

Preheat your oven to 375°F (190°C). Warm the tortillas in the microwave for about 30 seconds until soft. Spoon a portion of the filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.

Pour the prepared gravy evenly over the enchiladas in the baking dish. Bake uncovered for 25–30 minutes, or until bubbly and golden.

Allow to cool for about 5 minutes before serving. Garnish with fresh herbs or extra cheese if desired.