Brunch Enchiladas

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Most Helpful Positive Review

Feb 08, 2004

Very good but my suggestion as to why they may not turn out well...make sure that the enchiladas and wrapped tightly and that the egg mixture almost covers over them completely. If there is too much tortilla sticking out, they will burn on top as previous complaints have stated, while the inside tastes just fine. The first time I made this recipe, the top of my tortillas didn't burn but got semi-hard after cooking. They were still good enough for me to try again and the second time, after making sure that it was mostly covered with the egg mixture, they turned out REALLY GOOD. I also added more cheese in the mixture. This is a good recipe but it is one that takes practice to make perfect. Hopefully, readers will take this suggestion into account and try them. They are worth it and my family now requests them regularly. (I even made them for dinner once and used a variety of mexican toppings to complete the meal).

—DREGINEK

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Most Helpful Critical Review

Feb 17, 2011

Under-whelmed. Wouldn't make again.

—joytd

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226 Ratings

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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.

—STEPHANIET

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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.

—GSUEAW

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Jan 14, 2008

I made this for some friends. The pan was so huge I'd figured we'd leftovers... nope! Evey last enchilada was gone! I made a few "updates" to the recipie: *Corn tortillas as I think they have a better taste than flour toritllas *Country sausage instead of ham *1 Extra egg *Extra seasoning and hotsauce to give it more of a "kick" *I used Red and Yellow Bell Peppers and left out the Green Bell Pepper. *Added Sauted Onion I will be making this again!!

—Missy

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Mar 28, 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.

—ABoston

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Oct 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.

—SHARON IN SAN DIEGO

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Feb 05, 2007

I made this dish for my in-laws at Christmas and a church group and everyone loved it and wanted the recipe. I was so glad that I could prepare it the night before and I did incorporate many of the suggestions others gave. I used Jimmy Dean sausage and added chli powder while it cooked. I mixed in chopped green onion, chopped bell pepper and a can of green chilis (a must). I used both cheddar and Kraft Mexican cheddar jack cheese in the tortillas. To the egg mixture I added 1/2 tsp. of garlic powder, chili powder, salt, pepper, cumin and cilantro along with the hot pepper sauce. I sprinkled some of the sausage mix around the tortillas and after it set over night I did add a bit more egg/milk/cream mix to the top with a sprinkle of cheese. I covered with foil while it cooked and had no problems. This tasted fantastic with salsa and sour cream and the leftovers were great re-heated. When I made this a third time I did find that using less than 6 eggs and too much cheese made the consistency a little too runny/gooey for my taste. Overall a great find!

—JenLowen

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Nutrition

Calories
511 kcal
26%

Carbohydrates
30.8 g
10%

Cholesterol
186 mg
62%

Fat
31.2 g
48%

Fiber
1.9 g
8%

Protein
26.2 g
52%

Sodium
1104 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brunch Enchiladas

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 511
Calories from Fat: 281

% Daily Value *
Total Fat 31.2g 48 %
Saturated Fat 15.4g 77 %
Cholesterol 186mg 62 %
Sodium 1104mg 44 %
Potassium 390mg 11 %
Total Carbohydrates 30.8g 10 %
Dietary Fiber 1.9g 8 %
Protein 26.2g 52 %
** Sugars 1.6g
Vitamin A 16 %
Vitamin C 44 %
Calcium 44 %
Iron 28 %
Thiamin 60 %
Niacin 70 %
Vitamin B6 20 %
Magnesium 14 %
Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.