In a large skillet, melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium heat.

Once the butter has melted and started to bubble, add a diced small onion. Sauté for about 4-5 minutes until the onion is softened and translucent.

When the onion is ready, stir in 2 minced garlic cloves and cook for an additional minute.

Next, add 1 pound of breakfast sausage to the skillet, breaking it into smaller pieces with a spatula.

Cook for about 8-10 minutes, stirring often, until the sausage is browned and fully cooked.

Sprinkle ¼ cup of all-purpose flour over the cooked sausage and stir well to combine.

Slowly pour in 2 cups of milk while continuously stirring to prevent any lumps from forming.

Add in ½ teaspoon of salt, ¼ teaspoon each of black pepper, cayenne pepper, and paprika, along with ½ teaspoon of ground sage.

Allow the gravy to simmer for about 5-7 minutes, stirring occasionally until it thickens.

Preheat your oven to 375°F (190°C) while you prepare the tortillas.

On a clean surface, lay out 8 large flour tortillas.

Spoon about 2-3 tablespoons of the warm sausage gravy into the center of each tortilla.

Gently roll each tortilla tightly to form closed enchiladas, arranging them seam-side down in the prepared baking dish.

Pour any remaining sausage gravy evenly over the top of the enchiladas.

Transfer the baking dish to the preheated oven and bake for 20-25 minutes.

Once out of the oven, let the enchiladas cool for a few minutes and sprinkle the chopped fresh parsley over the top.

Drizzle the hot sauce evenly over the enchiladas.