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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 11-20 of 152

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  • on September 16, 2012

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    Very good and easy enchilada recipe. I did not use one onion but half, and the flavor was just right. I think this would also be good with ground beef. Enjoy!

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  • on August 08, 2012

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    Never made enchiladas or sauce before. Really easy recipe and incredibly good. Turned out perfect. Sprinkled some shredded monterey jack & cheddar on top prior to putting it in the oven. Fantastic. Warms up in the microwave perfectly the next day for lunch too. Keeping this recipe.

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  • on July 23, 2012

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    I used a cut up rotisserie chicken for the filling. I also added 2 cans of cut up green chilies and a jalepeno to the filling. Added a finely cut up jalepeno(no seeds to the sauce as well... This was by far the best sauce I've ever tasted or made in my life. I'll never buy canned sauce again! Incredible recipe!

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  • on June 23, 2012

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    This is the first time I made Enchilada sauce and the recipe was spot on. My boyfriend (a Mexican foodie said he would give it a 9 out of 10! I added a little more cumin and also added a tablespoon of mole. I will certainly make this recipe again. Great way to use leftover chicken.

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  • on June 12, 2012

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    Wow! I have been looking for an enchilada recipe this good for years. Good job Emeril! Delishhh

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  • on May 04, 2012

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    Made these last night and they were excellent! I cooked chicken breast and made 1 1/2 times the sauce and added extra spices. We like it hot. Best red sauce recipe I have come by. Will definitely make again! :

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  • on March 04, 2012

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    We made this recipe last night. It was delish. Can not wait for the leftovers!!

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  • on February 26, 2012

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    This was so delicious! The enchilada sauce was great.

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  • on February 02, 2012

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    You will never buy canned enchilada sauce again after making this. These are the best enchiladas I have ever made hands down. I read another review where the cook doubled the sauce recipe to have extra. That's what I did and am I so glad I did it. Whenever I make a recipe that uses chicken stock, and I do not have any homemade stock on hand, I have a secret weapon. Use store bought stock (not broth--it's made without the bones (that's where all the flavor is!. Boil the stock until it is reduced by half. So, in this case, since the recipe called for 16 ounces of chicken stock, and I wanted to double the amount of sauce I had- I would need 64 ounces of chicken stock. Boil the stock down until it is reduced by half (just boil the crap out of it and it will take about 30 minutes or so--leaving you with 32 ounces of concentrated chicken stock. Also, roast your chicken on the bone (thanks Ina!. Emeril does it again!

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  • on January 23, 2012

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    I tried this recipe today. Yummy! I use flour tortillas. When I heat them, you don't have to use oil..just warm in a cast iron skillet. I wish I reserved some of the really tasty sauce to place on the dish after it completed cooking.

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