Breakfast Enchiladas

  • RosiesNPosies Posted: 12/15/08
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    I was looking for something different from our usual egg casserole that we have for Xmas brunch. I have cholesterol and milk issues. So, I used canned enchilada sauce on top of half of the casserole instead of the sauce, and used egg substitute (in the carton). Also used whole wheat tortillas. I would like to try to NOT put the cheese sauce in with the eggs but just use grated cheese, but I'm not sure it would be moist enough. I served it with a selection of chopped lettuce, tomatoes, black olives, salsa, and sour cream.

  • Majaliwa Posted: 07/05/09
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    I made this for a group of friends and family for brunch following a dedication ceremony of my son. It was a hit! Everyone loved it and went back for seconds. To make it stretch, I cut the enchiladas in half after they cooked. Also, with so many people I wasn't sure how many would like pork so I used ground turkey instead and seasoned it with McCormick grill mates and added cayenne pepper to make it spicy.

  • Wiggie Posted: 01/02/09
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    Very good for breakfast or anytime! I plan to use 1-1/2 pounds of hot sausage the next time I make this recipe, but that's the only change I would make.

  • lilypadgirl Posted: 01/04/09
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    I made this over the holidays and wow, what a hit. You should make this at least two days ahead, it only got better after first day and this freezes like dream. I'm always looking for yummy make ahead and this fits the bill.

  • melvin Posted: 12/27/08
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    Delicious breakfast/brunch recipe. Will make again. Made according to instructions. Served with fresh mix fruit.

  • Joyster Posted: 01/15/09
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    Incredible. I made this Christmas morning and it made a beautiful presentation and tasted fantastic. Didn't change a thing. Definite keeper!

  • chickaviator Posted: 06/12/09
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    This was a really fun new breakfast casserole! I brought this to our vacation bible school and everyone loved it and asked for the recipe. I will definitely be making this again!!!

  • Cookingwonder Posted: 01/10/10
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    I have always wanted to make this, then I finally did. I brought it into work (I prepped the night before and woke up early to finish the rest) and it turned out great. I had never made it before, so I took a risk of trying it for the first time and having my co-workers test it out.. and they loved it. It makes a lot of food, but even if you're just feeding a small group of people, it is plentiful!! I highly recommend this recipe.

  • alishajr Posted: 12/25/09
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    This dish was super easy. I made it last night to pop in the oven Christmas morning. My hubby LOVED it!!!

  • PennyOhio Posted: 07/02/10
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    I just posted the Cheese Sauce recipe, titled Breakfast Enchiladas Cheese Sauce. I hope it helps!

  • lynn1959 Posted: 07/01/10
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    I am having frustration as well. I cut out this recipe years ago, but I didn't notice the cheese sauce was from a different page.After scrolling through over 20 pages of recipes without finding the sauce recipe, I cannot make the enchiladas. I can't believe southern Living would be so inept!

  • noniestringer Posted: 06/16/10
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    I want to make this recipe but can't find the cheese sauce recipe. It says it's on page 84 but I can't get it to come up no matter how I try! Please help and give the cheese sauce recipe. Thanks.

  • DeeDee74 Posted: 12/13/11
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    I've made this twice and it's fabulous! Quick question for those of you who make ahead; did you add the cheese topping before refrigerating? I'm asking because I'm wondering if it makes the tortillas soggy. Thank you!

  • FlyStayEat Posted: 01/05/12
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    Pretty good stuff. Make sue to use the suggested toppings otherwise it's pretty heavy. The toppings really perk it up. I layered it as a casserole instead of rolling up the enchiladas for a brunch and it was quite easy that way.

  • TxAg97 Posted: 12/24/11
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    Yum! Only used 1/2 the cheese sauce on the top and was plenty moist!

  • GingerZin Posted: 12/02/12
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    This is a good recipe... it just needs more "stuff" to make it something special. Added sliced grape tomatoes and olives to the inside as well as more green onion and cilantro. Layered it like a 1 layer lasagna with tortillas on the top and bottom, then put some of the melted cheese and veggies and a hand full of the meat on top to make it look "pretty". As far as the melted cheese goes... next time I'll just sprinkle shredded cheese on it and toss the green chilies over it and then let the oven do the melting. It was just extra hassle. Also, cook the meat, add the veggies, and add the eggs.. cooking it all seperate just makes it more time consuming. Salsa would be good on top, but we didn't have any. We'll make it again, but it will be quicker and more to our liking. :)

  • mabunny Posted: 01/07/13
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    Wonderful! Loved this recipe.

  • Saecca Posted: 12/05/12
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    This is definitely a once-in-a-while-when-calories-do-not-count meals. It is amazing and very fattening! I followed the recipe almost exaclty, but my DH used some of the eggs prior to me cooking this, so I had to sub 6 eggs with egg beaters. It still turned out great. I also stuffed in 3 or 4 more enchiladas in the pan because I think I understuffed some of them. They are akin to McDonald's breakfast burritos-- but 50x's better and fresher. I love the chiles added to the cheese sauce. I would make again for a holiday breakfast since it is decadent and does feed a crowd. I served it with the recommended halved grape tomatoes, cilantro, and sliced green onions. Next time I would maybe opt for lower fat everything-- cheese, sausage, use egg beaters, etc.-- so I can make it more often!

  • kw27028 Posted: 01/06/14
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    I make this a couple of times a year at the holidays or for work. This is the best tasting breakfast casserole I have ever eaten. It is time consuming in some respects but it is well worth the time for the product. This is one of the only recipes I have not and will not modified in some way. It is perfect as is. You won't regret making it.

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