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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

Showing 31-40 of 90

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  • on March 03, 2008

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    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

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  • on February 22, 2008

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    GREAT RECIPE, DID NOT TAKE AS LONG AS I THOUGHT TO MAKE. TIP - START BY BOILING CHICKEN FIRST.

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  • on January 15, 2008

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    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.

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  • on January 11, 2008

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    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.

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  • on January 08, 2008

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    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.

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  • on January 04, 2008

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    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.

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  • on December 26, 2007

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    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.

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  • on December 16, 2007

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    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.

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  • on December 07, 2007

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    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!!!

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  • on November 20, 2007

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    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?

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