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

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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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3 users found this review helpful

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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5 users found this review helpful

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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Reviewer:

Kristi Loftin

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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Reviewer:

MegHarmeyer

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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Reviewer:

Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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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5 users found this review helpful