Chicken Enchiladas

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Football Party

Rated: 5 stars out of 5Rate itRead users' reviews (112)

RECIPE
COMMENTS & REVIEWS(112)

Cook Time:
--
Level:
Easy
Yield:
4 to 6 servings

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Ingredients

3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish

Directions

Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

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Comments & Reviews

recipe Chicken Enchiladas
Andrea Baton Rouge, LA 11-10-2009
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surprisingly not good
Rated: 1 stars out of 5

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.Read more
recipe Chicken Enchiladas
Darcelle Gillette, WY 10-28-2009
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Very delicious!
Rated: 5 stars out of 5

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! Read more
recipe Chicken Enchiladas
julie Bellevue, WA 10-16-2009
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Nice addition to recipe box
Rated: 4 stars out of 5

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.Read more
recipe Chicken Enchiladas
Josie Traverse City, MI 10-04-2009
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Sooo good!
Rated: 5 stars out of 5

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.Read more
recipe Chicken Enchiladas
Jileena Redondo Beach, CA 08-13-2009
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The sauce is what makes it
Rated: 5 stars out of 5

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. Read more
recipe Chicken Enchiladas
Nancy Winston-Salem, NC 05-28-2009
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VERY YUMMY
Rated: 5 stars out of 5

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!!Read more