Mexican Enchilada Suiza Lasagna
Show: Emeril Live
Episode: Creative Lasagna
Rate This RecipeRead users' reviews (90)
- Recipe categories: Dairy, Cheese, Queso, Monterey Jack, Poultry, Chicken, Vegetables, Tomato,
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- ratings & reviews(90)
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Average Rating:
Total Reviews: 90
Showing 41-50 of 90
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By cpearson60_8979246
Glendale, AZ
on November 17, 2007
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This was the best enchilada "casserole" I have ever tasted. My family LOVED it! My husband told me it was definitely a keeper.
By rosotok_6304931
holland, MI
on September 19, 2007
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AS A LONGTIME COOK, I CAN TELL FROM READING THAT THIS WILL BE A GOOD RECIPE. YES, YOU CAN PREPARE THE PEPPERS A DAY AHEAD AND YES YOU CAN MAKE AHEAD A DAY AND REFRIGERATE.
By Chef #774319
Aventura, FL
on September 11, 2007
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How can someone even call this recipe Mexican? Real Mexican Enchiladas Suizas DON'T have Monterrey Jack cheese.
It's cooks like Emeril that cook stereotypical food instead of actually going really into the culture and cooking correctly. He just thinks that if he puts 3 punds of garlic and kicks it up a notch everything tastes great. Real culinary skills require you to cook without overpowering the natural taste of food.
By freckles62301
Elk Grove, CA
on September 06, 2007
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This was wonderful and very flavorful but sooooo time consuming. Not an everyday dinner.
By jcwinton_5630668
PizzaCity, IL
on September 03, 2007
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This recipe is so creative and delicious!! I love the substitute of tortillas for pasta. It's a fun way to make lasgana and my family loved it!!
By cl_hamm_8176397
Itasca, TX
on August 20, 2007
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Seemed to take more than 30 minutes to prep, but well worth it. Lots of taste and even better as leftovers. I cooked a whole chicken and used the broth two ways: to soften tortillas and in the receipe.
By mary_baldwin_81...
Marietta, GA
on August 15, 2007
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It was a little blander than I expected. Also, the prep time was more than double what the recipe said AND that was with me substituting canned chiles!
Since the recipe took so much longer to prepare than I expected, my family was ravenous by the time it was done. They refused to wait until it cooled before digging in which resulted in a sloppy, soupy mess. Very disappointing after all the effort I put into it.
By markdstein_8137520
Mesquite, TX
on August 11, 2007
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This dish is probably one of my personal favorites, not only for the flavor, texture and of course cheese, but also because it has an excellent yield and freezes and serves extremely well at a later time.
Superior!
By kellyatthelake
Woodstock, GA
on June 15, 2007
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I used whole wheat flour tortillas and didn't fry them....worked just fine. I also didn't roast or peel the poblano peppers...simply chopped. Added a few roasted red peppers and the dish was a hit!
Will definitely make it again!
By mariettamcm_7107932
Atlanta, GA
on June 06, 2007
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After reading thru the recipe, I realized it was going to take forever, so this is what I did... Halfed the recipe since it was weeknight: I made the cheese sauce as directed. Roasted 2 peppers about 3 minutes per side directly on the gas burner, some of the skin peeled, but mostly, I just left it on and chopped them up. Used flour tortillas, skipped the tortilla grilling paragraph (its going in a casserole anyway. Then layered everything as directed, and only baked for about 20-30 minutes. Turned out delicious. Recommended, and I'm eating the leftovers while I type! (Well, in-between typing -- Yum!