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Mexican Enchilada Suiza Lasagna Recipe

Mexican Enchilada Suiza Lasagna

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Creative Lasagna

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

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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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  • on May 04, 2010

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    Took forever to make, probably a bit longer than specified prep time: cooking and cubing the chicken, along with making the sauce took an hour alone... frying the tortillas for a minute a piece, another 18 minutes... Emeril, you lied to me. I also took a short cut in that I used canned whole green chiles, cut one side and laid them out. Roasting, steaming, and peeling poblanos would have easily been another half hour. I also sauteed some sweet onion and later added it and a Tbsp of Cumin to the finished suiza sauce rather than use uncooked green onions which I felt might overpower the dish. I also dusted the chicken breasts with Zatarains creole seasoning before and during cooking, and did not use Emeril's Southwest Essence when prepping the dish. I'm a huge fan of Zatarains - extremely flexible for a cajun seasoning and very nicely balanced. All things considered, looked really good prior to popping into the oven. Even though I haven't tasted the finished product, I did taste everything that went into it... so four stars to begin with... Emeril loses a star for lying about having 72 elves in the kitchen to prep everything.

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  • on May 01, 2010

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    ANOTHER KEEPER FROM EMERIL !
    AGREE IT TAKES TIME, BUT IT IS WORTH IT. I USED A ROTISSERIE MOJO-FLAVORED CHICKEN FROM STORE AND COULD NOT FIND THE CASA ANEJO CHEESE, SO I USED COTIJA (LIKE MEXICAN PAMESAN ON TOP AND IT WAS GREAT.
    FLAVORS ARE WONDERFUL AND DISH IS REALLY SATISFYING. I USED MEXICAN CREMA INSTEAD OF SOUR CREAM AND IT WAS FANTASTIC.
    ROASTED THE POBLANOS ON THE GAS STOVE - PERFECT. I HALVED THE DISH - ONLY TWO OF US -AND THERE IS ENOUGH FOR 2 MORE MEALS.

    AGREE WITH VICKI - EMERIL'S SOUTHWEST SEASONING ADDS JUST THE RIGHT TOUCH OF SPICINESS.

    MADE INA'S BEAUTIFUL GUACAMOLE SALAD AND IT WAS A GREAT COMBINATION.





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  • on January 09, 2010

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    It does take some time getting everything togther that you need and before you start to emsemble the dish. I had left over roasted chicken so that part made it easy. The white cheese sauce was really easy to make and was really amazed that I made it. I can use that for other things in the future. I changed a few things - I did not fry the tortia's in the full amount of oil, I used a stick free pan and sprayed on just a little oil as needed. I also used some enchilada suace to give it more of the enchilada taste. The peppers I had to cook in the over on 450 on a cookie sheet and turned as needed since I don't have a gas stove - worked at just as well. Taste is very good and everyone enjoyed it. Not sure if I would make it again the same way since I was hoping for the roll up kind but this is a great meal and one serving is so filling.

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