Reviewed: Mar. 6, 2012

Excellent recipe and easy too. Unlike some eviewers, I don't have access to the fresh chilis, so this recipe is great as it gives you the options of the can items, which I can get from my grocery store. Thank you for such a great and tastey recipe.

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Reviewer:

bunnie1947

Reviewed: Apr. 8, 2011

Mmmm, these were fantastic! I've never tried eggs on enchiladas before this, but I'll definitely be eating them again! I used Hatch brand red enchilada sauce, and it tasted pretty good. Thanks!

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Reviewer:

April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 21, 2011

Very good. The best alternative time saving method for this dish I have seen. That fried egg sure brings back good memories.

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Reviewer:

Rod and Kim

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Cooking Level: Expert

Living In: Newport, Tennessee, USA

Reviewed: Jan. 5, 2011

This is a good jump-off point for enchiladas, but I prefer them with a lot more goodies inside (black beans, spinach instead of lettuce, etc. I layer tortillas, beans and raw onion, tortillas, chicken with spinach and sauce, tortillas, cheese and I actually do prefer them to bake in the oven until the cheese is all melty. The fried egg is a great idea. I skip the sour cream, because with all the cheese it just isn't needed. Serve it up with a side of Spanish rice. Lastly, I would much rather use Mrs. Espy's Enchilada Sauce recipe (found here on the allrecipes site) than use a canned one.

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Reviewer:

MMMICHELLE

Reviewed: Dec. 26, 2010

This will be a confusing review and a bit unfair. I posted a picture of the enchiladas to this recipe using grizzlygirl711's review. Her recipe was DIVINE!!! Best I ever had. Use her recipe for the results posted on the photo. There was a bitterness issue the first day which I found disappointeing. However, I made up the recipe (thanks grizzlygirl711 and fellow PDXer) and added 1 can Hunt's tomato paste and some honey. Let it rest for a day and the bitterness completely disappeared! (I think letting it sit in the fridge was key a day or two). This review is a bit unfair to the original poster since I never made this recipe, but I urge you to try grizzlygirl711's version for enchiladas to die for. Thank you grizzlygirl! I used colby jack cheese. Grizzlygirl...please post recipes! Please! :)

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Reviewer:

MINDY W

Reviewed: Jul. 2, 2010

Messy but tasty. Kid pleaser.

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Reviewer:

LOWA

Cooking Level: Intermediate

Reviewed: Apr. 13, 2010

Followed the recipe exactly.....the canned sauce is a bit bitter...next time I will make my own enchilada sauce and I think I will use shredded chicken instead of the chunks......Just made this recipe for the second time..I made home made sauce and I baked the chicken then shredded it...with these changes I would give it 5 stars

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Reviewer:

pixiestix

Cooking Level: Expert

Reviewed: Dec. 27, 2009

I'm from New Mexico and this recipe is not like any authentic New Mexico recipe I know of. Your red chile sauce should be made out of 16 dried red chile pods (minus seeds and ends) -- hydrated with water until plump (2-3 hrs)-use the water from hydration bowl (4 cups to 16 pods) and blended with 1/2 tsp cumin,1 Tbl sp flour,1 Tbl spn garlic, pinch of mexican oregano and salt to taste..then you would need to blend it in the blender for 5 minutes and use something to take the bitter chile peeling from the chile sauce - I use a flour sifter. Cook on stovetop with a little bit of lard or olive oil at medium heat until it thickens. That will be used for your red chile sauce instead of your chili powder or canned enchilada sauce.. good luck!!

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Reviewer:

grizzlygirl711

Cooking Level: Expert

Home Town: Las Vegas, New Mexico, USA

Living In: Portland, Oregon, USA

Reviewed: Aug. 25, 2009

I didnt use enchilada sauce but instead red chili (made with Hatch red chilis), I did not dip my corns but spooned the chili over the ground beef, cheese, and onions. I topped granpas with a fried egg upon request but to get the true essence of this regional dish you must go with an over easy egg, tooooo die for!!!!

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Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Jan. 19, 2009

I love this recipe! We had this growing up in New Mexico, and this is just like mom used to make! So glad to be reminded of this! The egg is the perfect finishing touch!

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