Mexican Enchilada Suiza Lasagna

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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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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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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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I read all the comments and decided to give it a go. It's in the oven right now but so far prep time to oven was almost 2 hours. This will be a 3 hour meal so the time is for sure off.

I will come back and let you know if it was worth the time.

Giving it 3 based on prep time

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My husband and I have enjoyed this recipe ever since I saw Emeril make it on TV in 2004. I love the crispness of the fried tortillas with the creaminess of the white sauce. I add black beans to each layer and I add extra shredded pepper jack to his side while only adding a Mexican cheese mix to my side for our different taste buds. It reheats better and better each day and disappears faster than my Italian lasagnas. Precook your chicken and shred and chop the veggies to get a head start on this recipe. It is SO worth the effort and time.

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After reading the comments, I thought I would do all of the prep work in the morning, so this could go fast putting it all together last night. I was wrong it still took alot of time doing the layering and frying the tortillas!! This is not a week night dinner, even with all of the prep work being done. We didn't eat till almost 8:30. Saying all of that, it was worth all of the time I put in it. They all loved it!
I asked them if they had any other comments, if they would do anything different, 2 of them said they would cut the tomatoes smaller, maybe dice them and put them in the layers instead of on top and chop the peppers up smaller. Other than that , it was just plain delish!! Thanks for another great recipe!

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time consuming but very tasty, worth it, great for a dinner party. don't forget the southwest seasoning, that is what makes it tast so good.

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I've made this for numerous dinner parties and it is always a hit. But, it is very time consuming to make it as written - worth it, but definately not a weeknight meal. The queso anejo is so fantastic on top, so creamy and buttery. Browning the tortillas is a critical step in the finished product. Again, very time consuming, great for special occassions and really really good!

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I have to admit that I was a bit dubious about making this dish after reading a few comments about the lengthy prep process, as I am a beginner cook. However, I prepared the lasagna with a few small modifications and it came out absolutely delicious.
I bought a rotisserie chicken for $5 to use as my meat filling. I pulled all of the meat off the bones and seasoned with some chili powder and cumin. I also added about a cup and a half of chopped baby portobello mushrooms and this definitely added depth and texture. To roast the peppers, I simply stuck them in the oven on 350 for about 35 minutes and they came out perfect. I could not find the queso anejo, so I substituted with feta cheese = delicious. I used pepper jack as directed for the sauce-- beware that the sauce has a tendency to be pretty thin: make sure you have some Wondra on hand to thicken it up. For the filling, I used a Mexican cheese blend I found.
Overall, the lasagna was WONDERFUL. Moist and extremely flavorful. Make sure to go easy on the Pepper Jack and the peppers if you are serving people who can't take the heat.
I served the lasagna with Ina's Guacamole Salad and some fresh corn off the cob with chili lime butter. The corn was great because the sweetness cut the heat of the lasagna a bit- a perfect pairing.
Dish also freezes well!

Enjoy.

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wow, we are outliers here. we made this last night and found it had no taste whatsoever. it took a very long time, required lots of ingredients (nothing fancy, but costly when you add it all up, and it definitely did not pay off. i didn't even want to keep the tremendous amount of leftovers we had after finishing our meal.