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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carrieendres

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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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Kristi Loftin

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Reviewed: Jul. 31, 2009

I really liked this recipe. I could have used fresh New Mexico chiles but I was making the recipe for a cooking challenge and had to make it with ingredients that are widely available. I only had enough potato/ham mixture for four enchiladas - maybe I filled them too much? My husband really liked this and I will definitely be making it again.

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MegHarmeyer

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Reviewed: Feb. 26, 2009

I think if you are going to have a breakfast enchilada is has to have eggs. That is the oly reason I did not give this a 5 star. I think I will try it again with eggs.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Feb. 15, 2009

I made this for company. I decided to use sausage instead of ham. I also used 2 cans of chopped chiles and 2 cans of sauce and more cheese and chopped onion. I cut the shells like noodles and layered it. This recipe gave me a good start. My family loved it. Sorry I always add my own touch to things.

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Judy

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Reviewed: Jan. 2, 2009

YES Five Stars! I made a few changes. Instead of ham I used bacon and medium spicy sausage. I also used scrambles eggs and put inside. After I rolled them I took the sauce and mixed with sour cream then topped with cheese. When serving I had sour cream and freshly made Pica de Galla. Every one told me it was the best breakfast they ever had. I thought so too.

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Evergreen

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

AWESOME...AWESOME ...AWESOME.. THANKS.

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Gingerxoxo

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Reviewed: Jul. 7, 2008

This recipe is really good with the addition of scrambled eggs to the enchiladas. The kids liked it too. I will substitue the 10 minute enchilada sauce (really, really good) for the canned sauce next time.

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Jill

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Reviewed: Mar. 6, 2008

Absolutely delicious!

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vmccosh

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Reviewed: Jan. 21, 2008

I needed a recipe for ham, and had most of the ingredients on hand, my 6 yr & 3 yr old actually enjoyed it. I did not have green enchilada sauce so made the Ten Minute Enchilada Sauce found on the website. We've now tried it both ways and prefer the taste of the Ten Minute Enchilada Sauce. I also used 4 grated potatoe's instead of the frozen hasbrowns.

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Reviewed: Dec. 1, 2007

I made this recipe for the office. It was a BIG HIT. I have been asked for the recipe over and over agen and have been told that others who make it are asked for the recipe. This one is GOOD.

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Lin from Owatonna, MN

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Reviewed: Apr. 1, 2007

Great idea, and very easy to change to suit other tastes or what you have on hand. I used sausage instead of ham (had it on hand), scrambled 9 eggs and threw them into the mix, used red enchilada sauce (again, on hand), and they rocked! Next time I will go shopping and make it as stated. Love this recipe for it's versatility.

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lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 29, 2006

DH does not like eggs, so this was a great recipe for breakfast enchiladas that didn't include eggs. They were great. I did not need as much enchilada sauce as the recipe called for.

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Stillxling

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jul. 29, 2006

I was not impressed with these at all. They seemed to be missing something. I think I was expecting a more traditional enchilada flavor to them. The flour tortillas got really saugy and sticky. If I decide to try this again I will use corn tortillas lightly fried in oil instead. Maybe I will add some egg as well.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: Jul. 5, 2006

I made this like a casserole...in layers and used corn tortillas. I topped it with a couple of dallops of sour cream and it came out pretty tasty. Next time I will try it with beans and chorizo with flour tortillas and maybe a red enchilada sauce for something different.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Mar. 2, 2006

we couldn't find green enchilada sauce so we made it with a medium red enchilada sauce and it was great, just top it with a little sour cream.

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PATTY22

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Reviewed: Dec. 6, 2005

I made this 2 times, first by the instructions it had NO flavor, the next time I added egg & crumbled bacon to the inside. Then topped each tortilla with enchilada sauce and it still was nothing to write home about. The kids wouldn't even eat it and they will eat any breakfast food.

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