Reviewed: Aug. 29, 2004

I cooked this for my 3 guys (dad, husband and 4 year old son) and they all liked it. My dad wanted more green onions and my husband less, but other than that they thought it was good. Now I did leave out the bell pepper and hot sauce since we don't like either and I substituted the garlic powder with garlic salt because we like our food a little more salty. I scaled the recipe to servings for 6, and everything worked out except there wasn't enough egg mixture. I think when I make this again, I will either make the sugg. serving, or make 6 again and use the egg mixture amount for 10 servings. All and all, it went over well. And VERY filling.

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SINSUG

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Reviewed: Aug. 26, 2004

This was a huge hit. It made 6 large enchiladas and 4 men ate it all in one sitting (my husband shared it with his co-workers). After reading some of the other posts I knew I needed to add some kick to it so I included 1/3 cup of chopped jalapeno peppes to the ham mixture and added about 6-8 drops of hot sauce to the egg mixture. They all loved it and its the first time I've had men asking me for a recipe. Next time I will try sausage instead of ham.

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PSYCHOBLONDIE

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jul. 11, 2004

I have made this twice and both times it got rave reviews. great for overnight guests. no prep the next day.

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: Jun. 21, 2004

I did not make the enchiladas the night before. I used sausage instead of ham, omitted the milk, used wheat tortillas, and added lots of garlic. I topped them with salsa, sour cream, and avacado. They were great!

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Dylan

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Reviewed: Jun. 15, 2004

These surprised me and were actually very good. The portions are too large so I'll probably use smaller tortilla's next time. They made for a very good brunch with a tomato grits recipe and fruit.

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GFRIDAY

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Reviewed: May 6, 2004

Following the advice of other reviews, I covered these during cooking and marked them with toothpicks (good advice). They were good, but the end result was very casserole-like & not very enchilada-like. Although they kept their shape during baking, with the egg mixture baked up around them, I could not really differentiate the taste of the flour tortilla when eating them. If I had known they would be like that, I would have saved on the trouble of rolling, etc, & would have just made a Mexican breakfast casserole that has layered tortillas in it. Not a bad flavor, just not what I wanted. Has anyone else thought this? Next time I will try a breakfast burrito recipe.

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OhioCook

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Reviewed: Apr. 12, 2004

This recipe was truly great and a huge hit at my Easter brunch. I added ortega chilis and a lot more hot sauce than the recipe called for, which gave it a nice strong flavor. I was a little skeptical about the ground up ham, but it worked out really nicely. Will definitely make again, as my husband can't stop eating it!!

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marnois

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Reviewed: Feb. 14, 2004

This is an excellent recipe. I don't eat ham, so I substituted lump crab meat and red pepper for the ham and green pepper. It was yummy. I did make 5 tortillas with the ham mixture (per recipe) and it got rave reviews. It is more filling than expected, it easily served five of us with leftovers. Fabulous!

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Jenny T

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Reviewed: Feb. 8, 2004

This is a favorite, but the recipe's portions are really big, unless you are feeding people with huge appetites. I have served this a few tmes, and have always found that about 3/4 of one enchilada satisfies an adult. Because dish is quite dense, serve it with something light, like a fruit salad. Lastly, because the dish is covered in cheese before baking, you will have great trouble finding each of the enchiladas when you are ready to serve. Avoid this problem by marking the location of each enchilada with toothpicks before baking.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Jan. 14, 2004

Very easy! I used ground chicken breakfast sausage instead of the ham and they were great. Next time I will add a couple more ingredients to make them spicier.

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WHT2LIP

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Reviewed: Jan. 8, 2004

We had this for a New Years's Day brunch and my husband talked about them all day long! He loved them. I used whole wheat flour tortillas and changed the milk to cream ratio a bit. They did get a little crunchy on top, but he thought that was part of their charm. We served salsa and guacamole on the side.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 7, 2004

My family loved this brunch dish! I lightened it up by using 2 cups of 1% milk in place of the cream, turkey ham or 50% reduced fat sausage (Jimmy Dean has a great one) in place of the ham, and reduced fat cheddar cheese. It was just as good as the regular recipe, with less guilt!

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WIFEAGE

Cooking Level: Expert

Home Town: Temple City, California, USA

Living In: Diamond Bar, California, USA

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Reviewed: Nov. 3, 2003

This is the perfect recipe for using leftover ham. I made this for dinner with a salad on the side. Everyone loved it! I didn't even let the recipe sit over night in the refrigerator as suggested - I just baked it right away. I will definately make this again - maybe even for brunch one day. mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Aug. 11, 2003

I really didn't like this receipe. The top was hard and the creamy egg batter had very little taste I WILL NEVER MAKE THIS AGAIN!!!!!!!!

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WINNIE49

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Reviewed: Aug. 5, 2003

We live in Long Beach, WA and host the International Kite Festival. I made this for 40 of the Kite Flyers from all parts of the world. It was an absolute success for the brunch we served on the beach and everyone wanted the recipe. The only thing I changed was using sausage instead of ham. Thank You Thank You

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KATMAXS

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Reviewed: Jul. 5, 2003

This was a very easy recipe and looked very nice. I also made this for my daughter's confirmation brunch and it was a hit. I substituted sausage for the ham as I alread had a dish with ham. I also doubled the green chilies. I used two cans. It was rich with the sausage, but was very good.

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KADYKEL

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2003

Wonderful dish. Enjoyed by all at a brunch this morning. Read all reviews and incorporated some of the suggestions: replaced red pepper for the green, added a small can of diced green chilies, replaced Jimmy Dean breakfast sausages (crumbled and browned) for the ham, used half shredded cheddar and half shredded pepper jack. Delicious, rich, satisfying. Served with mild salsa. Will also have available sour cream and guacamole the next time I make this.

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SHARON IN SAN DIEGO

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Reviewed: Jun. 20, 2003

I made these with maple flavored sausage, a can of green chiles, and extra hot pepper sauce; left out the green peppers just because I don't care for them. I left the foil on for most of the baking time. They were very good, but next time I will use fat free half and half and Egg Beaters.

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ArmyMom

Cooking Level: Expert

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Reviewed: Jun. 6, 2003

Big hit for brunch. I covered it for the first half hour and let it brown for the remainder of the cooking time. Topped it with cheese for the last 10 min of cooking time. Also topped it with salsa just before serving. GREAT

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CFARLEY1

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Reviewed: May 25, 2003

These were great,,, we didn't change a thing. Thanks for sharing. Jazzy.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Brunch Enchiladas

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