Reviewed: Oct. 19, 2009

Um, yum. Total crowd pleaser, great for large groups and serious bonus points for being able to make ahead of time. I followed almost exactly, though did sub milk in for most of the 1/2 and 1/2. Still a total winner :)

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 12, 2009

EXCELLENT!! Everyone loved this recipe. I used a mixture of ham and turkey because that is what I had on hand. I will make this again!

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ollie

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Reviewed: Sep. 25, 2009

I'm only giving this a 3 because I think the recipe is a little off. It needs WAY more eggs than the recipe calls for. I loved all the flavors, but it just didn't come out right. Might try half the batch in the same size pan next time.

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semote

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Reviewed: Sep. 16, 2009

Edible, but not exceptional.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Sep. 15, 2009

The husband raved on this and the kids ate the leftovers very happily. I didn't make actual enchiladas, rather I layered it like lasagna with torn pieces of the tortillas. This would work well to use up other assorted things sitting around in the fridge, as well, like leftover veggies or potatoes or pieces of meat.

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GingerBlue

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Reviewed: Aug. 4, 2009

I made some changes using what I had and the end result was very near a 5! I used about 10 oz of turkey bacon that I pan fried and then crumbled rather than ham. I used green onion and pepper as suggested and then mixed this all together with grated sharp cheddar (about 1 1/2 C of the cheese). Then I placed a generous amount inside of each 9" tortilla- making only 7 total. For the egg mixture I used 6 eggs, about 2 C of 1% milk and 1/2 C sour cream and no flour. I added the garlic, green hot sauce and then a dash of salt. I poured it over the tortillas in the morning, covered it generously with more sharp cheddar, let it sit in fridge until evening, took it out and put it on the counter for about 30 minutes befor baking it for about 45 or 50 minutes. Delicious even for dinner. Didn't even need any salsa or anything.

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Bri

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Reviewed: Jun. 14, 2009

These are so yummy! Even my two year old likes these! So fast and so easy, too! A definite keeper!

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stanleyandsammiesmom

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Reviewed: May 11, 2009

This was quite tasty! Everyone really liked it and it was a great dish to make in advance. Other than using sausage instead of ham I followed the recipe exactly. I will make this one again.

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Prairie Epicurian

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: May 3, 2009

I found this dish to be extremely dry and very un-flavorful. I will not make this again or even bother trying to "fix" the recipe!

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nordlunda

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Reviewed: Apr. 29, 2009

This was very good. I would suggest flour tortillas for ease. Corn are harder to handle, they don't want to stay rolled.

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CAROLC80

Cooking Level: Intermediate

Home Town: Malvern, Ohio, USA

Living In: Dover, Ohio, USA

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Reviewed: Apr. 20, 2009

Wow...these were good!! Love them! I will definitely keep this recipe! Thanks for sharing!

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Jguinn

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

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Reviewed: Apr. 20, 2009

These were a very nice change from our usual breakfast items! You could easily use this recipe as a base & add different meats, peppers, etc. I did add a little salsa inside each enchilada.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Apr. 16, 2009

I didn't have overnight to let it sit, so popped it into the oven after 2 hours, but it was good. Ham is a bit weird for me in a burrito, and we ate it for dinner, which probably made a difference. It was really good, but I think next time I'll try it with pork or chicken, add sliced olives and green chili's. It is a keeper, and easy.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Apr. 15, 2009

This was a great way to use up leftover ham and tortillas but I probably wouldn't make it again. There was nothing wrong with it, but it wasn't great!

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Sharon

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Apr. 12, 2009

This is a very easy and handy dish. I followed the directions given. I was worried that these would be too soggy but they weren't. They came out great. The milk/egg mixture seeped into the ham and veggie mix inside the tortilla and after baked it was like scrambled eggs on the inside. The only thing I would do differently is to set this out 30 minutes to 1 hour before baking. I had trouble getting the center done. I had to set a piece of tinfoil on top so the top did not burn because it took a little longer than 55 minutes to get them done. I can't wait to try these again and experiment with different meats and cheeses. Thanks for sharing this recipe. Our family really enjoyed this.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

I don't know what happened. The taste was good, I followed the directions, but they were so dry, the tops were crisp, and there was no liquid at all. The egg had formed a thin crst in the bottom.

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vicki

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Reviewed: Mar. 19, 2009

Absolutely delicious! The only thing I changed was to make extra egg batter so that the tops of the tortillas were covered (as suggested by previous reviews). I can't wait to make this for breakfast the next time we have out of town guests.

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Nicole

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Reviewed: Mar. 11, 2009

Was disappointed until I added chunky salsa. Now I'm addicted. Are even better as left-overs and reheated in the microwave. But must - MUST - have chunky salsa on them.

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lmillie

Cooking Level: Intermediate

Living In: Edwardsville, Illinois, USA

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Reviewed: Mar. 10, 2009

I have made this several times and we are always delighted with the outcome! Great blend of flavors. We find it best served with salsa and sour cream.

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julielynn

Cooking Level: Expert

Living In: Girard, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

Very good. I cut the recipe in half, but added a bit more milk and one more egg so that I had enough sauce to cover tortilla's. I covered with foil for the first 50 minutes then added cheese and baked another few minutes. It was very good...thanks

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