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Mexican Enchilada Suiza Lasagna Recipe

Mexican Enchilada Suiza Lasagna

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (90)

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Average Rating:

Total Reviews: 90

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  • on January 09, 2013

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    I love this lasagna dish, but it does take a lot of time to put together. It's not something that can be done quickly; yet, the flavor is out of this world. It is very rich on its own, so I made a nice salad to go with it. Though I suppose you might add some rice and beans if you want something more substantial. Very good even though it's time consuming.

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  • on October 11, 2012

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    This is well worth the time it takes to put it together and I have made it twice so far. The 1st time I used a "cheater" chicken from the store and the next time I slow cooked a pork roast for the meat which I recommend. Frying the tortillas is time consuming but it definitely adds flavor. I also made Emerils essence and I have to say it does add a lot of flavor to the meat.
    I have a pork roast in the crock pot right now so I can make this dish tonight and serve my company tomorrow. Next time I'll try shredded beef..

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  • on June 09, 2012

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    I would give this ten stars if I could. I have made it twice now, once to try for my family, and a second time for a friend who had surgery. It is very time consuming yes, but if a recipe was ever worth the time it's this one. Since reviews said frying the tortillas was so time consuming I bought a pack of 18 taco shells and broke them in half to lay as the tortillas. This not only saved time but they stayed so crisp! Other than that, follow the recipe EXACTLY as it is and it won't disappoint! Is now my go-to recipe for guests, pleasing to the palate and the eye.

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  • on December 11, 2011

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    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.

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  • on November 02, 2011

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    it was a great dish, I like it to be a bit spicier so I added some more poblano peppers and chopped jalapenos. I couldn't find emeryl's southwest seasoning but i found the original so I used that instead. It took me like 3hrs to do but it was worth it!

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  • on October 06, 2011

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    This took almost 4 hrs from start to finish but was wonderful. The second time I made it, I broke it up into two days. The first day I roasted the Poblano Peppers, and chopped them and put them into a jar in the fridge. The second day assembled the dish. It is truly wonderful. I added 1 TBSP Mexican Oregano to the cheese sauce and omitted the Queso Anejo for the topping. I felt like there was enough cheese without it. The Poblano's really add a great flavor to the dish and I couldn't imagine using canned chilli's as one person said they did. I assembled it one day, and baked it the second day for my bridge group. They all asked for the recipe. This is a keeper. Veronica from Seattle

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  • on June 21, 2011

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    A little bit of work to put together. Added a layer of spinache and used diced instead of fresh tomatoes. A fabulous recipe that tastes even better the next day. Smokin

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  • on June 20, 2011

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    Time consuming, but worth it.

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  • on February 02, 2011

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    40 min, start to finish. 1/3 of recipe. 1--poached chicken breasts in broth, 2--poblano chilis under broiler to char, 3--started the sauce. No pepper jack cheese, so diced 1 tbs. of jalapeno chili and sauteed it in the butter for 3 minutes, added the flour and milk.. Drained and whisked the chicken broth into the sauce. Turned the poblanos over. Grated cheese, added to sauce. Sprayed tortillas with olive oil on both sides, stacked on a plate, covered with paper towel and microwaved one minute. Poblanos out of broiler and into covered bowl. Diced the chicken. Sprayed a 9 x 9 pan with nonstick spray. Removed skin on poblanos and diced. Layered ingredients per recipe. Oops! forgot the green onions. Oh, well. Used a drained can of diced tomatoes with chilis on top of the casserole and finished with grated parmesan.

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  • on June 04, 2010

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    I loved this recipe. It was so different than my every day meal. It was a little high on the effort side, but well worth it. Everyone raved about how good it was. Will not make all the time, but definitely when I want to impress a crowd! Better fresh than leftover.

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