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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Mexican Enchilada Suiza Lasagna Recipe courtesy Emeril Lagasse, 2004 Show: Emeril Live Episode: Creative Lasagna Overall User Rating:  |
Great
12/26/2007 at 07:59pm
User: Premchand from sunnyvale, CA User Rating:
I tried this receipe. It was awesome the day i made it. Having the leftovers, the next day, was not too bad. But after that the tortilla kinda became too tough, and gave a bad taste. SO i would suggest, to finish it off in the first 1 or 2 days after preparation.
You will love it too
12/16/2007 at 12:36am
User: Nancy from inglewood, CA User Rating:
It takes some steps but the results are amazing make sure you do not skimp on the cheese for the sauce if you do the sauce will be too watery and it will ruin the dish.
yummy!!!
12/13/2006 at 07:57pm
User: jessi from highland, CA User Rating:
tastes great!!! very easy the second time...
Great Crowd Pleaser!!!
12/07/2007 at 10:48am
User: brandy from Choudrant, LA User Rating:
I have to admit I was skeptical at first when making this dish. After reading the reviews I wasn't sure if I wanted to make it at all. But I did and it turned out beautiful! I made it last night for my 5 kids and 2 nephews. My husband and my brother-in-law also couldn't say enough about it. I used green chilies instead of the hot peppers due to the kids. I used about 1 tablespoon more of the Essence and that really gave it some kick!! I also served it along with some lettuce and extra tomatoes. My husband said this was a keeper, we will eat it often!!!
AWESOME DISH!
11/20/2007 at 05:31pm
User: Anonymous User Rating:
I just made this recently and it was fantastic! It was impressive and the tomatoes gave it a beautiful presentation. I made the whole cassarole for four of us and there was literally maybe 2 small servings left in the end! I have the same question another reviewer had--has anyone made it the night before and baked it the next day?
Excellent
11/18/2006 at 05:56pm
User: Anonymous User Rating:
peeling poblanos is tedious but worth it
Perfect
11/17/2007 at 08:41pm
User: Cindy from Glendale, AZ User Rating:
This was the best enchilada "casserole" I have ever tasted. My family LOVED it! My husband told me it was definitely a keeper.
Absolutely Delicious!
10/31/2007 at 06:08pm
User: Vanessa from San Ramon, CA User Rating:
Thank goodness I read the reviews as I was prepared to put some time in on this dish........so incredibly worth it! I had another pair of hands helping and that was great - I added a bit more pepper jack cheese than called for and it was so yummy. My friend and I served this for a group of eight and I have never made this dish before, so I was very pleased when it got rave reviews - one of them was it was the best enchilada ever. It was seriously good and I'm going to make it again soon. It's going to be hard to live up to this kind of dish! Want to impress a crowd with your culinary skills? Make this.
Awesome!
10/30/2006 at 12:44am
User: Brian from Apollo Beach, FL User Rating:
Ignore the 30 min prep time.This dish takes about 3 hrs to do it right.From roasting the peppers to preparing the sauce and the tortillas it's for the ones who LOVE to cook at heart.It's well worth it though.I followed the recipe for the most part.However,I used chicken "thighs" that I seasoned with Fajita seasoning(Badia),grilled and julianned.Plain Jack cheese wasn't available,so I used Colby/Jack cheese.The contrast was nice.I also layered cilantro allong with the green onions.Parmesan had to be used instead of the Queso Anejo.Don't worry about any garnish.This dish is beautiful and rich enough to leave out the sour cream.Make sure you let it sit for about 10 min before cutting so it won't fall apart.Enjoy!!!!
Fantastic
10/28/2005 at 05:28pm
User: Raquel from Greenwood, IN User Rating:
the flavors all melted together in your mouth. Just the right amount of spices.
Good Flavor but...
09/29/2006 at 12:24pm
User: Anonymous User Rating:
Very time consuming. The southwest essence gave it a very nice flavor but I guess I was expecting something with a little more "bam!" Maybe adding a little more of the essence might do the trick.
SO GOOD!
09/22/2005 at 02:08pm
User: Kathaleen from Monte Vista, CO User Rating:
My mom makes a great chicken enchilada casserole, but this one takes the cake! Is so good, and my husband loved it. I'll be making this one again!
ANSWERS QUESTIONS
09/19/2007 at 11:01am
User: Anonymous User Rating:
AS A LONGTIME COOK, I CAN TELL FROM READING THAT THIS WILL BE A GOOD RECIPE. YES, YOU CAN PREPARE THE PEPPERS A DAY AHEAD AND YES YOU CAN MAKE AHEAD A DAY AND REFRIGERATE.
Wow!
09/15/2005 at 03:31pm
User: Tammy from Dumas, TX User Rating:
This is a wonderful dish. Roasting and seeding the peppers seemed to take longer than all the rest of the recipe combined, but WELL WORTH THE EFFORT. My family and friends have enjoyed this very much. I will make again and again!
This is Tex Mex NOT Mexican
09/11/2007 at 03:02am
User: Stephanie from Aventura, FL User Rating:
How can someone even call this recipe Mexican? Real Mexican Enchiladas Suizas DON'T have Monterrey Jack cheese. It's cooks like Emeril that cook stereotypical food instead of actually going really into the culture and cooking correctly. He just thinks that if he puts 3 punds of garlic and kicks it up a notch everything tastes great. Real culinary skills require you to cook without overpowering the natural taste of food.
Yours truly, from college
09/11/2005 at 07:45pm
User: Julia from San Antonio, TX User Rating:
My roommate and I made this last year, and it was AMAZING! The poblano peppers were pretty hot, but it certainly didn't keep me from making it again.
Good, but a lot of work
09/07/2006 at 08:47pm
User: Kris from Livermore, CA User Rating:
I cheated and used green chilis instead of the roasted peppers. The dish was quite a bit of work. When I put this much effort into a dish I expected it to have quite a "wow" factor - it didn't. It was good, but not fabulous.
Yummy!
09/06/2007 at 08:59pm
User: Sarah from Elk Grove, CA User Rating:
This was wonderful and very flavorful but sooooo time consuming. Not an everyday dinner.
Wow!!
09/03/2007 at 11:30am
User: Anonymous User Rating:
This recipe is so creative and delicious!! I love the substitute of tortillas for pasta. It's a fun way to make lasgana and my family loved it!!
make ahead
08/28/2006 at 09:57pm
User: Brigitte from Denver, CO User Rating:
This looks like a fantastic recipe, but has anyone tried to make it a day ahead and let it sit in the fridge? Thanks, Brigitte
Very Tasty!!
08/22/2006 at 05:45pm
User: Anonymous User Rating:
Time Consuming, but worth it!!
Very Good
08/20/2007 at 02:23pm
User: Lorraine from Itasca, TX User Rating:
Seemed to take more than 30 minutes to prep, but well worth it. Lots of taste and even better as leftovers. I cooked a whole chicken and used the broth two ways: to soften tortillas and in the receipe.
Not that great...
08/15/2007 at 08:40am
User: Mary from Marietta, GA User Rating:
It was a little blander than I expected. Also, the prep time was more than double what the recipe said AND that was with me substituting canned chiles! Since the recipe took so much longer to prepare than I expected, my family was ravenous by the time it was done. They refused to wait until it cooled before digging in which resulted in a sloppy, soupy mess. Very disappointing after all the effort I put into it.
Very unique and plenty to share
08/11/2007 at 04:04pm
User: Mark from Mesquite, TX User Rating:
This dish is probably one of my personal favorites, not only for the flavor, texture and of course cheese, but also because it has an excellent yield and freezes and serves extremely well at a later time. Superior!
Great Dish
07/26/2005 at 01:22pm
User: Kristi from Missouri City, TX User Rating:
This was a wonderful dish. Tasted great, my family loved it, and it was fairly simple to make.
Tasty
07/11/2005 at 03:54pm
User: Anonymous User Rating:
Very tasty, but tasted almost like a chicken pot pie. I would definitely make it again.
Yummy in my boyfriends tummy!
06/28/2005 at 10:23am
User: Katherine from Houston, TX User Rating:
It is lot like making King Ranch chicken. I would use more poblanos for flavoring. Prep time was way off.
Easier (and still awesome) w/few minor changes
06/15/2007 at 04:18pm
User: KELLY from Woodstock, GA User Rating:
I used whole wheat flour tortillas and didn't fry them....worked just fine. I also didn't roast or peel the poblano peppers...simply chopped. Added a few roasted red peppers and the dish was a hit! Will definitely make it again!
great family dish
06/08/2005 at 04:59pm
User: KELSY from carlsbad, CA User Rating:
very delicious. whole family loved it.
You can make it quicker
06/06/2007 at 01:44pm
User: Marietta from Atlanta, GA User Rating:
After reading thru the recipe, I realized it was going to take forever, so this is what I did... Halfed the recipe since it was weeknight: I made the cheese sauce as directed. Roasted 2 peppers about 3 minutes per side directly on the gas burner, some of the skin peeled, but mostly, I just left it on and chopped them up. Used flour tortillas, skipped the tortilla grilling paragraph (its going in a casserole anyway). Then layered everything as directed, and only baked for about 20-30 minutes. Turned out delicious. Recommended, and I'm eating the leftovers while I type! (Well, in-between typing) -- Yum!
Emerilized
05/24/2005 at 04:41am
User: Yolanda from Arcadia, CA User Rating:
You can always depend on the wonderful layers of favor that Emeril creates through his sauces and seasonings. This was a great switch from the traditional lasagna. My family loved it so much I made it again two days later.
great sauce
05/13/2006 at 11:50pm
User: TONY from kalaheo, HI User Rating:
the sauce was what made the dish. very easy.
OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
05/01/2006 at 04:39pm
User: sally from cincinnati, OH User Rating:
OMG!!!!!!!!!!!! it is so good that we make it atleast everytwo weeks. I even try adding different veggies like mushroom, sundried tomatoes, and anything else I can think of. I do however add lots more cilantro I really like the taste.
yummy, but....
05/01/2006 at 04:08pm
User: Jessica from Simi, CA User Rating:
time consuming and messy.
CHEESY MEXICAN MADNESS
05/01/2005 at 09:08pm
User: KEITH from URBANA, IN User Rating:
TOTALLY AWESOME!!!! MY WIFE AND I FOLLOWED THE RECIPE EXCEPT I GRILLED THE CHICKEN AND USED MONTERY JACK IN THE SAUCE. I ADDED DICED JALEPENO'S TO 1/4 (I LIKE SPICY) AND DICED GREEN CHILES ON THE KIDS SIDE. OH MY GOSH !!! IT WAS THE BEST WE HAVE EVER DONE. TOP WITH AVOCADO AND SOUR CREAM. THANK YOU TEAM EMERIL
SHOCKING!
04/29/2005 at 07:03pm
User: MARIE from Bay City, MI User Rating:
This stuff is soooooooo good! It's better than any restaurant I've ever tried for Mexican food. 5 Stars is not enough here at all....and it tastes even better reheated. Not exactly a low fat meal, but when you're in heaven, who cares?
blech
04/28/2007 at 08:07pm
User: Anonymous User Rating:
blech
Great for make ahead party
04/22/2007 at 07:06pm
User: Yvette from San Diego, CA User Rating:
My 40+ guests loved this dish. I doubled it and had plenty for all. I also served 4 side dishes, keep that in mind. It is heavy on prep to make but totally worth it for a party because you just put it in the oven before guests arrrive...reheats well too.
Great recipe
04/09/2008 at 09:39pm
User: Tessa from San Jose, CA User Rating:
This is really a great recipe! It's different than your average casserole. My only complaint was that it wasn't spicy enough. I used the amount of poblanos that were in the recipe, but I really like things spicy. Needs something for a little more kick!
Great Recipe
04/06/2008 at 02:53pm
User: Jeanette from Grundy Center, IA User Rating:
This was a nice new way to fix both lasagna and in the use of tex-mex flavors. Tip about the peppers. Buy peppers both sweet and hot when on sale and in season. When you have the grill out and our fixing supper use the heat from the coals to roast the peppers. Let them char and even burn a little. Place in a paper bag to "steam" and cool til you can handle. The skin will fall right off and pepper can be torn open and seeds scooped out. The peppers can then be place in a freezer bag and froze for future use. When you need some just remove bag. Microwave a few seconds or set at room temp for a short time. Just enough to slightly thaw and you can cut off the amount you need. You will always have raosted peppers on hand with very little effort and time.
So good a real chef would eat!
04/05/2008 at 04:27pm
User: Anonymous User Rating:
My boyfriend is in culinary school and I am always TRYING to impress him with a dish. (it is hardly ever a success, but he likes that I try!) I made this last night and he just LOVED it. We both agreed that you definitely need the sour cream and salsa to finish it off. Also, instead of roasting the peppers I just cut them up and put them in raw. The texture of the peppers ended up perfect. You also do not have to buy 6 peppers if you do that, maybe about 3? Next time I am going to try getting the pre-shredded mexican cheese blend.
Definitely worth the effort!!!
04/02/2007 at 02:47am
User: Rachel from Arlington, TX User Rating:
Luckily I read the reviews before making this dish so I was prepared for all the work it entailed. My only shortcut was buying the rotisserie chicken from the deli at my local grocery store and that was definitely a smart move! I had some minor improvisations but it didn't impact the consistency, taste nor flavor. Recipe is definitely a keeper! Enjoy!
Inventive and tasty
04/02/2006 at 06:59pm
User: Bobby from The Woodlands, TX User Rating:
This recipe was great, it just takes a long time and maybe could add a little spice to it. Don't really need a side with this dish.
Mmmmmm
03/28/2008 at 09:08pm
User: Anonymous User Rating:
That was what my husband said when he bit into it! The only adjustment I made was to add a dash of enchilada sauce because I didn't have tomatoes and didn't want to run out. Takes a minute to get the steps but so worth it. Don't skip cooking the tortillas! Seems simple but helps them hold up while baking. And to think I wasn't going to make dinner...
Delish
03/27/2007 at 07:35pm
User: Tanya from San Diego, CA User Rating:
Thank you recipe raters!! This took me 3 hrs, start to eating. Thanks to everyones reviews I was prepared for the lengthy process and enjoyed making it. Roasting, skining, & seeding the poblanos is a must! They play a big part in this dish. Does anyone know if we can roast, skin, & seed a day ahead of time? Delish, will make again.
Outstanding!
03/25/2008 at 04:22pm
User: Jason from Eglin, FL User Rating:
I made some simple minor modifications, including mixing in a little sharp cheddar cheese, and this went very fast for a sports party. And to "Stephanie" from a 9/11/07 review who said: "Real culinary skills require you to cook without overpowering the natural taste of food." Yeah honey, I'm sure you could teach Emeril a thing or two about "real culinary skills." Uh huh.
Excellent Dish
03/25/2007 at 11:30am
User: Anonymous User Rating:
This dish was extremely easy to make and filling. Everyone loved it.
excellent
03/25/2006 at 04:46pm
User: melissa from clinton, IN User Rating:
love this recipe!!!
Pretty good, but time consuming.
03/24/2007 at 10:38am
User: KARRIE from roeland park, KS User Rating:
Took me forever to make-- made for a friend that just had a baby. Made enough for to split and we had some too. Was tasty!
not bad
03/21/2007 at 12:04pm
User: Wendi from Arlington, TX User Rating:
Would be better with more chicken and maybe a little less seasoning
Fantastico
03/19/2007 at 02:53pm
User: Stephanie from Germantown, TN User Rating:
My husband and I ate the entire casserole in not even 2 days. It's so delicious. Definitely a lot of preparation; however, it's worth it. You gotta love Emeril!
Rich and creamy
03/09/2007 at 01:09pm
User: Kathryn from Lake Oswego, OR User Rating:
This recipe is delicious. The sauce is very creamy and really ties the chiles and chicken together. The only thing I will do differently next time is add a bit more of Emeril's Southwest seasoning.
Ate the whole thing!
03/03/2008 at 04:06pm
User: EMILY from Chicago, IL User Rating:
I made this and Emerils Spinach Enchiladas (veggie option) for a dinner party. Both were goners and I only invited 10 people! Very labor intensive but I enjoy the prep work and had a nice afternoon of cooking! I will make this and the Spinach enchiladas again! Try with Ina's Guacamole Salad
Muy Bueno!!
02/25/2007 at 06:27pm
User: Anonymous User Rating:
My family loves Mexican food - this is definitely a favorite. Be careful - the ingredients almost overfill the pan.
Uniquie but long prep time
02/24/2005 at 11:36am
User: ROBERT from Ormond Beach, FL User Rating:
This has been a real hit around my homestead. The 30min prep is way off! between grilling the chicken and the peppers it's more like 1hr+ BUT well worth it! Family had me repeat the dish within the same month!. That get's 5 stars from me.
NOT AS HARD AS IT LOOKS
02/22/2008 at 01:28pm
User: CAROLINA from MANSFIELD, TX User Rating:
GREAT RECIPE, DID NOT TAKE AS LONG AS I THOUGHT TO MAKE. TIP - START BY BOILING CHICKEN FIRST.
DEEEEELISH!!
02/17/2005 at 07:28pm
User: CHRISTINE from VIRGINIA BEACH, VA User Rating:
BOTH MY HUSBAND & I LOVED THIS! DON'T LEAVE ANYTHING OUT, AND IF YOU LOVE CILANTRO LIKE WE DO, ADD MORE THAN IT CALLS FOR, THE TANGINESS IS SO GOOD IN CONTRAST TO THE RICHNESS OF THE CHEESE. THIS IS AN EASY BUT VERY TIME CONSUMING DISH, ALMOST 2HRS JUST TO GET IT IN THE OVEN (BUT THAT WAS WITH COOKING THE CHICKEN FIRST, ROASTING & DE-SEEDING & CHOPPING THE PEPPERS AND MAKING THE ESSENCE) I'M ALL FOR DOING EVERYTHING FROM SCRATCH BUT THE PEPPERS WERE TOO MUCH TROUBLE, I THINK THE CANNED GREEN CHILES WILL WORK JUST AS WELL. ALSO, DON'T UNDER-FRY THE TORTILLAS LIKE I DID. I WAS AFRAID THEY WOULD BE TOO CRUNCHY BUT THEY ENDED UP BEING TOO SOGGY. TASTED FANTASTIC ANYWAYS!
Not so much...
02/12/2007 at 10:08am
User: Anonymous User Rating:
Just didn't think this was all that good. It was okay, but not a favorite. Definitely won't make it again.
Awesome Dish
02/07/2005 at 02:57pm
User: Anonymous User Rating:
This was a very challenging dish to make but it come out wonderful. My family really enjoyed it. I will deffinetely make it again.
grrreeeeaaaaaaaattttttttt
02/07/2005 at 10:59am
User: CHRISTI from Huntsville, AL User Rating:
this was the best thing i have ever had. it was great for my sisters birthday. she loves mexican food, but wanted something besides tacos. i watch your show almost everyday. and when i seen this recipe i was ready to cook. i love it......thanks, christi
Tried it and loved it
02/03/2005 at 10:44pm
User: Anonymous User Rating:
My family loved this recipe. All the kids helped with the layering. There were no left-overs! Next time I might spice it up a little, but being from Texas we're used to hot.
DELICIOUS!!!!!!!!!!
02/03/2005 at 12:19pm
User: KRISTEN from spring valley, CA User Rating:
I made this last night with my husband and it was wonderful. The flavor of the southwest seasoning really brought out the flavor of the pepperjack cheese.
This is Grrrrreat!!
01/31/2005 at 11:24pm
User: AARON from Keizer, OR User Rating:
Very good recipe but took longer to prep food then thought. The wait was well worth it!
suggestions to speed things along
01/30/2007 at 01:19pm
User: Jennifer from Yardley, PA User Rating:
Will make this the day AFTER I grill chicken for another meal and extra for the casserole. I will grill the poblanos right along with them for the next day's casserole, putting them in a bowl and covering right away when I take them off after blackening well-the peels will be easy to slip off. It will make the casserole less daunting when you put it together the next day.
Fantastic
01/30/2005 at 05:49pm
User: MELLISA from claremore, OK User Rating:
I was so excited to try this recipe. I served it at an extended family gathering. Everyone loved it! I substituted a store bought rotisserie chicken and jarred roasted red bell peppers (Sorry, Emeril!) to make the recipe easier and faster. It was great.
Very tasty
01/30/2005 at 02:11pm
User: FRANK from Holly, MI User Rating:
Excellent recipe with the chicken and cheese. Try hot sauce and/or jalepenos as a garnish to kick it up when serving.
The BOMB
01/30/2005 at 12:36am
User: MYRON C. from Wilmignton, DE User Rating:
this is great for people who loves chicken and cheese dishes.
Tasty but time consuming
01/24/2007 at 05:58pm
User: Kristin from Concord, CA User Rating:
I thought this was a very flavorful dish but very time consuming to make. Prep time is more like 1 hour.
Delicioso!
01/15/2008 at 02:39pm
User: Lisa from portland, OR User Rating:
This is a real winner, but I made a few changes. I used a jar of fire-roasted read and yellow peppers (from Trader Joe's) instead of poblanos, and instead of frying the tortillas, I put them on a plate, covered with plastic wrap, and microwaved for 1 minute. This made them soft and the recipe still came out great.
OMG! Is this good!
01/11/2008 at 03:21pm
User: Stephanie from Mansfield, TX User Rating:
I am not one to over-eat. However, I really had to stop myself from eating my 3rd piece of this lasagna. It is that good! The first thing that hits your mouth is the heat from the peppers. It's not too hot and not too mild. The next thing you taste is the the corn tortilla (which is a wonderful surprise) then the creamy sauce melts in your mouth! Yummy! I highly recommend this recipe.
Authentic Mexican Dish!!
01/08/2008 at 05:27pm
User: Rosie from N Las Vegas, NV User Rating:
This was a huge success. I didn't have chicken breasts so I did without. This is easier and faster than rolling enchildadas, which I cook about once a month. I wouldn't buy chicken breasts for this dish-its a wonderful way for leftover chicken. NOTE: not a kid-friendly meal , some poblanos can be spicy.
Poblano Peppers are hot!
01/04/2008 at 05:48pm
User: Peggy from Joliet, IL User Rating:
I would make this again with cans of green chilies instead of the poblano peppers (like another reviewer suggested.) I was really surprised at the heat of the peppers. My husband and son-in-law liked this dish as it is. Also, be careful when you peel the peppers. I ended up getting tingling in my fingers - and even my eyes from handling them! I would suggest rubber gloves.