Excellent! I made this in an 8x8 pan. I used white hot dog buns (3 of them) for the bread, only 4 eggs, and subbed 1 cup buttermilk for the milk. The bottom was fluffy, and the smell of maple sausage was amazing as it baked.

Reviewed On: Sep. 27, 2009

Easy to change toppings to suit different tastes. I always made this with Hormel Chili No Beans instead of salsa, so I added both and it tasted good. If you make this on a pie plate, the cream cheese layer is a little thick. My advice is either to make the toppings thicker, or make it on a bigger surface to make sure that the ratio of cream cheese to other stuff is right. Another note about the cream cheese: make sure to leave the dip out for 10 minutes or so before serving it, other the cream cheese is stiff and will make your chips break.

Reviewed On: May 5, 2009

Very good as is, but great with changes from other users. I made more of the "sauce," using 3/4 can of cream of chicken and 3/4 can of nacho cheese soup. I used green salsa (Salsa Lisa brand with tomatillo and green chiles) so it wouldn't be too hot. It ended up being on the mild side, but very very good. I also like the texture of shredded chicken instead of cubed. 2 breasts were perfect for 6 enchiladas.

Reviewed On: May 5, 2009