Reviewed: May 19, 2013

I loved the idea! I ran with it. I added eggs (with sour cream and cheese), ground, spicy, Italian sausage and bacon. I made the hash browns from scratch, too. And I used my own red enchilada sauce. I mixed Monterey Jack with the Cheddar, as well. So ya, it was nothing like the recipe above but it certainly got me on the road to a great breaky!! Brilliant idea!!

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Reviewer:

Siouxzie

Cooking Level: Expert

Reviewed: Feb. 25, 2013

I made half the amount home fries just for this recipe (instead of using packaged frozen hashbrowns) and threw in a few scrambled eggs in place of some of the home fries. I also used corn tortillas--for me, the corn tortillas seem to stand up better when used in enchilada recipes. These weren't bad. The recipe was easy and filled up three hungry men for not much money at all.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 23, 2012

Disclaimer: I have a problem with people that totally change everything about a recipe and then give it bad reviews. That being said, I had to tweak this as I didn't have everything on hand. I used frozen hash brown patties, thawed in the microwave, bulk pork breakfast sausage, no green chili, corn tortillas and red enchilada sauce. I'm quite sure the recipe as-is is wonderful. With the changes I had to make, it was fabulous. My husband had it 2 days in a row!

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Reviewer:

Jenn T

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: May 14, 2012

These were somewhat bland the first time I made them. The second time I added cooked sausage, scrambled eggs, O'brien potatoes and a mix of cheddar and pepperjack to stuff the enchiladas. What a very pleasant surprise.... Quite tasty, in fact. Just to experiment, I froze two of the enchiladas and am so very glad I did. Had no idea what to expect as I have never had a reason to freeze scrambled eggs. Popped them into the oven and when done, tasted as if they were freshly made. Perfect to keep on hand for surprise overnight guests!

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Reviewer:

Crystal S

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

Reviewed: Sep. 17, 2011

this was a good idea i used corn tortillas and bacon and eggs. It turned out good. My 6 kids ate it right up.

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Reviewer:

jennrobs6

Cooking Level: Intermediate

Reviewed: Apr. 6, 2011

This is a come back to recipe for me...the only change I make is adding scrambled eggs. Make them seperate from the hash brown mixture, then fold in before filling tortillas. I get compliments everytime I make it!!

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Reviewer:

Katie Ramirez

Reviewed: Jan. 9, 2011

Had this for dinner, added eggs and used red sauce which I added some to the egg/potato mixture. Served with refried beans and salsa.

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Reviewer:

jd123

Reviewed: Dec. 30, 2009

Oddly enough I'm the odd review out. However that is because if you're like me and possibly sensitive to spicy tastes this might upset you as well. I didn't use green chile enchilada sauce, I used regular enchilada sauce that was mild. The can diced green chile peppers was enough to make it too spicy for me. 28 ounce can of enchilada sauce proved to be way too much. I think it will take experimenting to make this taste wonderful, possibly some cooked eggs in it as well as mushrooms and get rid of the chile peppers. I think that it will be something I definitely will modify until I find something to suit my tastes. That being said - my husband didn't mind it, but said it could use some changes as well.

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Reviewer:

Krys

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Reviewed: Nov. 14, 2009

This is really yummy! I used jalapenos instead of chiles as that is what we had on hand and pepper jack cheese in place of cheddar cheese...oh and bacon instead of ham (as i also did not have any ham on hand). Anyhow, a great addition to our breakfast menu.

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Reviewer:

carrieendres

Reviewed: Oct. 22, 2009

I made these last night and added some eggs but it came out mushy. It was very good regardless, but does anybody have ideas on how I could make the hashbrowns crispy without using a million dishes??

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