5 Reviews

Simple and delicious!

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rosslare December 28, 2010

Easy and delicious! I used olive oil, skim milk, butter, a 4 cheese Mexican-style blend, and omitted the salt. We loved the results. Thanks for sharing!

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Starrynews February 16, 2010

Really good and quick to put together! Made these for Sunday brunch and used 8 corn tortillas. I never have good results softening tortillas in sauce, so next time I'll soften in hot oil before dipping in sauce. The sauce is yummy and goes well with the eggs, tomatoey and not too spicy. Would also be nice with additional chili powder. Thanks for sharing the recipe!

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LonghornMama April 29, 2008

This is an outstanding recipe for an egg enchilada. I haven't had one in years - and this brought back great memories. It tasted just like the one from the restaurant. My only problem was I used fat free milk instead of half and half or whole milk - so it separated while cooking on medium low. I fixed that by cranking the heat up a bit. I accidentally left it under the broiler a bit too long, but that was easily fixed by sprinkling more cheese on top, adding some extra sauce from around the edges and topping with sour cream. Yum.

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Color Guard Mom October 20, 2007

Awesome recipe! I love breakfast burritos and I LOVE enchiladas, but I had never thought to combine the two. These were easy and delicious, and it took me less than 45 minutes to put it all together! Did I also mention how inexpensive these were? I'm sure I will be making these again soon. Note: I actually wound up with 8 enchiladas (maybe I used smaller tortillas...they were the 6-inch ones).

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Aunt Cookie January 22, 2007
Egg Enchiladas