Reviewed: Apr. 9, 2012

I added chopped red pepper to the ham mixture and offered salsa on the side. It was delicious! Next time I will try milk instead of half and half to reduce the calories.

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Badger1

Reviewed: Feb. 5, 2012

O yes yes yes! Just make these and you will see why i'm so excited. They were yummy.

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Jenell Nicole

Reviewed: Jan. 27, 2012

Easy and delicious. A wonderful dish to make the day before for overnight guests.

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K Massone

Reviewed: Dec. 26, 2011

excellent recipe! followed others advice and made more of the egg mixture to keep the wraps covered. This is a great add to recipe next time green peppers and salsa mmmmmm can't wait till the next time. Thanks for the awsome recipie Gail!

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Mislis66

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 24, 2011

Made them with sausage and a little bacon. I think it tasted great and I liked prepping the night before. My husband said MORE bacon please!! Took longer to bake too - or it's perfect if you like wet eggs?? I will definitely making again!!

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JT's Mom

Reviewed: Dec. 23, 2011

I thought that the recipe needed more flavor so I made it with the following changes: I cooked 1 lb corizio with half an onion and a red pepper (both diced). After mixing the eggs with whole milk (instead of half and half) I added a can of diced mild chiles. I followed the rest of the recipe/instructions in the recipe. It did take longer to cook then the recipe stated. I served with fresh salsa (with lots of cilantro) and sour cream. These alterations are great if you love the flavors of mexican food (but it isn't too spicy so the kids liked it as well).

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Lorinda

Reviewed: Dec. 21, 2011

Love this recipe. I was looking for a breakfast casserole and this one hit the spot. I did add more cheese and I also used chicken sausage instead. This recipe is so versatile and you can change it to add whatever you have on hand.

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rebekah104

Reviewed: Dec. 14, 2011

I thought this was a great recipe. I did take a few suggestions and spiced it up by using hot green peppers. I also made sure the half and half covered the flour tortillas. This is just like when you make the regular mexican enchiladas and the sauce must cover the tortillas or you will have hardened edges. The same concept applies to this brunch enchilada recipe. The liquid mixture must cover and/or saturate the flour tortillas prior to baking the dish. And no I did not use more than 2 cups of the half and half because that's all I had on hand. Everyone in my MIT prayer group really loved this recipe and asked for it too.

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whachagotcooking

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Dec. 6, 2011

I made this today for the first time for a Christmas brunch, It was wonderful.. I used green onions. Will try next time with the lower fat options, but this will be for breakfast Christmas morning. Thanks

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PSU84Grad

Reviewed: Nov. 26, 2011

I loved the ham & green onion flavor. We made homemade tortillas which was a nice touch. I wasnt sure about the egg/cream ratio but went with it. I am still not sure about it. I did have to bake it a little bit longer. Everyone seemed to enjoy them. DH liked them alright but wasnt raving, but the younger crowd seemed to like them. I topped mine with a local dip, called Chip-n-Dip, and some added salsa. Thanks for sharing!

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