In a large skillet over medium heat, add the hot breakfast sausage. Cook until browned and crumbly, about 5-7 minutes. Drain any excess grease, if necessary, and set aside.
While the sausage is cooking, bake the frozen tater tots according to package instructions until golden and crispy, about 20 minutes. Remove from the oven and let cool slightly.
In a mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and all-purpose flour until fully combined and slightly frothy.
In the skillet with the cooked sausage, add the crispy tater tots and sliced green onions. Pour the egg mixture over the top and gently stir to combine.
Preheat your oven to 350°F (175°C). Take an 8-inch flour tortilla and spoon a generous amount of the sausage-tater tot mixture down the center. Sprinkle 1/4 cup of shredded Pepper Jack cheese on top. Roll the tortilla tightly and place seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
Once all enchiladas are assembled, sprinkle the remaining 1 1/4 cups of shredded Pepper Jack cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Once baked, remove from the oven and let cool for a few minutes. Serve the enchiladas with salsa, sour cream, and chopped fresh cilantro for an extra burst of flavor.
