Step-by-Step Instructions

• In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until melted. Add 1 small diced onion and sauté for 4-5 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional minute.
• Add 1 pound of breakfast sausage to the skillet, breaking it into smaller pieces. Cook for about 8-10 minutes, stirring frequently, until browned.
• Sprinkle ¼ cup of all-purpose flour over the sausage mixture, stirring to combine. Cook for 1-2 minutes, stirring constantly to ensure the flour cooks without burning.
• Slowly pour in 2 cups of milk while continuously stirring to prevent lumps. Keep heating until it begins to simmer.
• Stir in ½ teaspoon of salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ½ teaspoon ground sage, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon thyme. Let simmer for 5-7 minutes.
• Remove from heat and preheat the oven to 375°F (190°C). Grease a baking dish with butter.
• Lay out 8 large flour tortillas and spoon 2-3 tablespoons of the sausage gravy mixture onto the center of each. Sprinkle both cheeses over the gravy.
• Roll up each tortilla tightly and place seam-side down in the baking dish, lining them up closely.
• Pour any remaining sausage gravy over the top of the enchiladas and sprinkle with cheese.
• Bake for 20-25 minutes or until the cheese is melted and bubbly.
• Remove from oven, let cool for a few minutes, sprinkle with parsley and drizzle with hot sauce. Serve warm.