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Chicken Enchiladas Recipe

Chicken Enchiladas

Recipe courtesy of Emeril Lagasse

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 141-150 of 152

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  • on April 09, 2005

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    This enchillada sauce was very good; it did dry out a lot in the oven, so be generous with the sauce and perhaps cover w/foil during some of the baking time.

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  • on February 13, 2005

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    Easy to make; tastes great and can be reheated for guests...

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  • on January 11, 2005

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    This recipe is awesome. I am about to make the second batch this week. The sauce is the best. Only complaint my husband had was to make extra enchilada sauce to pour on top after they come out of oven.

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  • on January 02, 2005

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    I've finally found a enchilada recipe that me and the family can eat over and over and enjoy it everytime...including the leftovers! These are the only enchiladas I make now! Thank you Emeril!

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  • on October 31, 2004

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    This was so good...The flavors were just right

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  • on October 24, 2004

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    Thank you, thank you Emeril! After 12 years of marriage and at least 15 sauce recipes, I finally found one my husband likes. In fact he was still telling me the next day how good the enchiladas were. This sauce is so easy. I did cut down on the chili powder because the type I had (Mexican-style was really hot. But otherwise this sauce is perfection.

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  • on August 30, 2004

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    The sauce recipe is fantastic, these taste just like the enchilada's you find at Mom & Pop restaurants around Dallas. My family really enjoyed them. To cook the chicken I boiled it about an hour with a little onion and a jalapeno for extra flavor. This also made a great broth for the sauce.

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  • on August 22, 2004

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    Every time I make this dish, I end up emailing the recipe to everyone that tries it. I always do all the prep work the night before, than just toss it in the oven the next day!

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  • on July 12, 2004

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    This really is a good recipe. The onion and sour cream really works well with the sauce. For the Chicken, I roast a whole bird and pull the meat from the bone. The added flavor is great. I also find that this recipe when it sits over night is wonderful for lunch the next day.

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  • on June 12, 2004

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    ....if you add sour cream to the chicken and cheese filling, it is MUCH better...the homemade enchilada sauce is GREAT in this recipe!

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