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Chicken Enchiladas Recipe

Chicken Enchiladas

Recipe courtesy of Emeril Lagasse

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 51-60 of 152

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  • on November 10, 2009

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    I read these reviews expecting the sauce to be delicious and it was surprisingly not at all. the filling was good though. I ended up using it as the filling for my favorite chicken and sour cream enchiladas.

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  • on October 28, 2009

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    I tried this yesterday for the first time, like another review I added the remaining cheese to the last 10 minutes of cooking.. turned out great... my husband and his friend really liked it.. would definitely make this again. Also made a burrito with the left overs mixed with home made spanish rice, was very Yummy!

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  • on October 16, 2009

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    I was delighted to find this recipe. After reading the many good reviews of it, I felt sure it would turn out well for me. I used rotisserie chicken leftovers for mine and added roasted frozen corn to the filling and a Mexican grated cheese blend. The only thing I would recommend is to make some extra sauce by adding a tad more tomato puree, chicken stock, or water to the pan, because I didn't have much "remaining sauce" to put on top. Plus, the sauce is good! I baked mine 30 minutes uncovered and this may have been a mistake because it was a little dry on top. Husband said they were not dry in the middle, though (I don't eat them myself cause I'm vegetarian. Next time I'll bake, then put some more sauce and even cheese on top mid way thru. He's been taking the leftovers for lunch so I think this one was a hit.

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  • on October 04, 2009

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    I have made these enchiladas several times and it's one of my favorite dinners to make. The sauce is really what makes it stand out -- I've never used store-bought sauce and with this recipe, I'll never have to! Using a grocery store rotisserie chicken is an easy time-saving tip for these enchiladas, but poaching chicken breasts and shredding them by hand is fine too. I don't deviate too much from the original recipe, except that I do add some sour cream right in with the filling which makes it more moist and delicious. And of course, you can add some green chilis or other bits in with the filling to make it your own. Warming the tortillas in oil and filling them is a bit messy, but dirty hands is a small price to pay for these delicious enchiladas.

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  • on August 13, 2009

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    You can do so many things with enchiladas but this sauce is what had me hooked. For fellow cooks that have used store bought sauce in place of this sauce they are missing out. This sauce is sooo good and really is what makes this recipe.

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  • on May 28, 2009

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    I couldn't find large corn tortillas, so used 10" flour tortillas and they held up fine. the 1/4 cup chile powder sounds like a lot, but really isn't. Added yellow corn, black beans, chopped green chiles, and 1/2 pt sour cream to the filling - made it very flavorful and moist! I will certainly add this recipe to my list of favorites!!

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  • on February 28, 2009

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    This was the first time I've made enchiladas---and I got rave reviews from my friends! I sauteed the onions and added chopped mild green chiles. The sauce was so easy, and as good as that served in any Mexican restaurant in California!

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  • on February 26, 2009

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    I made this for dinner and it was excellent. I did use a store bought enchilada sauce and it came out terrific. I can't wait to make it again. I've never made anything like this before this was a first.

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  • on February 09, 2009

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    First time i tried this recipe i used regular chili powder and they tasted great . My husband loves it and my 4 years old loves it too . It's so easy , the only messy part was the oil and the corn tortillas but it's not that bad .. as long as the taste turns out very good . Since then i've been cooking this dish a lot .. it's great , thanks emeril

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  • on December 14, 2008

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    chili powder-- Taco season
    1 boiled chicken skinned and deboned- shred
    1/2 sauteed onion
    1 teaspoon cumin
    2 cans diced tomaotes
    2 sm cans diced green chilis
    No Oregano--- thats for Italian enchildas
    use enchilada sauce to dip corn tortillas after oil dip

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