Reviewed: Dec. 26, 2005

Very good, with the addition of a dash of cumin, a teaspoon of chili powder and of cilantro, 1/2 t salt and a couple grinds of pepper. I increased the hot pepper to three shakes and added a small can of green chili's. I made it in a 10x15 greased pyrex with 6" corn tortillas. Had to whisk up one more egg with cream to add to cover the tortillas. (I would have given it 5 but I'm not crazy about ham - made it just to use up the leftovers.)

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: Dec. 5, 2005

This was excellent. It turned out very weel I brought to an office breakfast and everyone loved it. Everyone asked for the recipe. I used 3 cans of flaked ham instead of what was called for. I also added 1 tsp each chili powder, cumin, corriander and cinnamon. These spices gave great flavor.

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barbie34

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Reviewed: Oct. 22, 2005

This was very tasty. A nice twist on the regular brunch casserrole. Mine was a little salty- I'll use a different kind of ham next time.

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SAPATTEN

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 30, 2005

These are a FAVORITE at our apartment complex brunches! I made them once to use up tortillas and now I get requests for them. Actually very easy to put together.

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2chiles

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Reviewed: Sep. 30, 2005

This recipe is so awesome! I am the food service manager for a school district and also cater on the side. I have made this for school and for several catering events. Everyone raves about it-including me! It is SO good! It does take substantial prep beforehand, but it is worth it!

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trixieh32

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Reviewed: Sep. 24, 2005

We went to the cabin with family and I prepared this for brunch as is. It was amazing and everyone loved it.

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Rachel K

Cooking Level: Intermediate

Living In: Landmark, Manitoba, Canada

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Reviewed: Sep. 13, 2005

I substituted 1/2 lb bulk sausage (browned and drained) for the ham, added 16 oz frozen hashbrowns (sauteed them and the onions with the cooked sausage), added more onions to the tortilla filling. I also added one more egg, salt and pepper, and another cup of cheese on top of the casserole. I baked for 45 min covered with foil, removed the foil for 15 more minutes. When the casserole came out of the oven, I sprinkled with more green onions and dollops of Pace Picante Sauce. It looked beautiful with all the different colors and tasted divine! I will definately make again.

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GSUEAW

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Reviewed: Jul. 22, 2005

These were excellent, even though I goofed and could only refrigerate them for 1 hr. Used kielbasa that I diced and pre-fried so that I could drain and blot out the grease (even though they were fully cooked in the package) before I mixed it with the veggies. Since the sausage is very salty, next time I would cut back on it, add more veggies, and use Monterey Jack instead of cheddar cheese. I subbed a little chopped Poblano for some of the green bell pepper, and added quite a bit of hot red pepper sauce to the egg mixture. It was very tasty, but a little salty. Enjoy. Can't wait to make these the right way!!!

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COOKER476

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Reviewed: May 17, 2005

i gave this 4 stars only because I made one change in the recipe. otherwise I would have given it 2 stars. The only thing I changed was jimmy dean sausage for the ham. My husband and I did NOT like this very much. It was extremely bland and in need of a lot of additional toppings, such as sour cream, salsa, etc.

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momtomany

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: May 16, 2005

If I could have rated this recipe higher than 5 stars, I would have. This is by far the best breakfast meal I have ever made. EVERYONE loved it. We had a birthday party and had the family over for brunch. I found this recipe when I was looking for something different to make. We all love breakfast burritos and thought this would be good. I was getting tired of the same old breakfast casseroles. I used some ideas that some of your other users had. I added 1 Tbl of green chilis AND jalapenos into the ham mixture. I did not want to use too much in case it got too hot. I used a mixture of cheese I found (Kraft) that was cheddar and jack cheese with jalapeno mixed in. I also used red pepper along with the green. I made sure I poured the egg mixture over all the enchiladas so they were completly wet. I covered them with foil and cooked them for 50 minutes. I removed the foil and sprinkled the top with more cheese and put them back in the oven without the foil until the cheese melted and bubbled. I served them with sour cream, salsa, the left over jalepenos and green chilis - Bacon, sausage and hash browns on the side.

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STEPHANIET

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Reviewed: May 13, 2005

This was wonderful for brunch. Great, tasty and different. I alternated the veggies a bit for variety. re-heated well.

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Pamela Cherry

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Milton, Massachusetts, USA

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Reviewed: May 1, 2005

These were great! I used sausage in place of the ham and kept everything else the same. Great flavor!

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Feb. 21, 2005

Oops, I neglected to give this recipe a star rating in my review. It is definitely worth 5 stars!

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P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Feb. 19, 2005

This recipe was a big hit at a brunch I recently hosted. I took some of the advice others posted about covering with aluminum foil while baking. I also chunked the ham instead of finely chopping and added red peppers as well. It was very flavorful and filling and everyone wanted the recipe afterwards which is the ultimate test on whether or not they really loved it!

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TANYAB27

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Reviewed: Jan. 13, 2005

I have made this twice for our Sunday School class... once with ham and once with sausage. Both got rave reviews, although I preferred sausage. Definitely cover them with foil until the last few minutes, and remember that it makes ALOT. I doubled the recipe (it's a big class!) and it made 24 large enchiladas, that filled 3 large pans, plus I had 2-3 cups of ham mixture left over! Very yummy brunch and smells WONDERFUL while cooking!

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REVELES

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Reviewed: Jan. 4, 2005

I'm surprised, due to all the great reviews this recipe got, that I found this dish so unappealing(and i am not a fussy eater) I made the recipe exactly as called for and found it bland.Maybe i should have used some of the suggestions from other reviewers and would have gotten better results, either way I'm not trying this recipe again.

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KARIROCK

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 28, 2004

Really good brunch dish! My family enjoyed it for Christmas breakfast. We ended up just dicing the ham instead of grinding it. These are more filling than you expect, very hearty! I didn't have the problem of some previous reviewers of the eggs baking up and covering the tortillas...in fact, my tortillas were getting brown before the eggs completely set...but it still turned out very tasty.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Dec. 27, 2004

Delicious! I changed some ingredients and made the enchiladas for Christmas brunch and everyone loved them! I used spicy sausage (Bob Evan's brand I think) and I used spicy shredded cheddar cheese (Sargento's new line of cheese blends)... other than that I followed you recipe. Maybe next time I will use more sausage though. Thanks so much for the great enchiladas!

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Melissa

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2004

I made this for a party, and it went over wonderfully. It's easy to make and even the left overs were good.

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CHRISTINAFELIZ

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Reviewed: Oct. 15, 2004

I made this for the Friday office breakfast where I work and everyone loved it. I used sausage instead of ham and served it with sour cream and salsa. Very good and very easy to make.

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TURTLE4592

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Brunch Enchiladas

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