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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 21-30 of 152

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  • on January 16, 2012

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    I was looking for a recipe for leftover chicken, and found this recipe! I did look at all the comments, and believe me 1/4 cup of the chile powder, I thought was too much! Wrong! Awesome, awesome! Making the sauce is the key! My family loved it! I did not soften the tortillas at all! Not needed! Just need something crunchy to go along with it! Emeril Lagasse does it again!

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  • on November 07, 2011

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    The best enchiladas I've ever had. I have been making this almost every week since I discovered the recipe. It's one of the few things that actually tastes great reheated for lunch.

    I do make two small changes to the recipe - I use flour tortillas instead of corn and consequently, I don't soak them in oil before assembling. The first time, I did use the oil and I found it to be slightly oily even after being cooked; they were better without.

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  • on October 20, 2011

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    This recipe is awesome and tastes good enough to be from a Mexican restaurant! I doubled the sauce, so I had extra to pour on the enchiladas after they came out of the oven. A lot of the sauce in the pan does get absorbed. Cover the enchiladas when cooking for the first 20 minutes. Then uncover, to let the cheese melt.

    I used rotisserie chicken to make the recipe faster. Make sure the oil is hot enough, and you shouldn't have any trouble with your tortillas riping. Also, I mixed some sauce with the chicken instead of spreading sauce on the tortillas when assembling the enchiladas. I will make this again and again!

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  • on September 06, 2011

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    Made this dish twice and both times it was outstanding!!

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  • on September 04, 2011

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    This was delicious!! I was nervous after reading some of the negative reviews but those people must have done something wrong because these are great! I would say this is more of an intermediate recipe, it is easy for people who know how to cook but for someone who doesn't cook very often, it wouldn't be very easy. For the chicken I bought bone-in chicken breasts and roasted them, then pulled the meat off the bone, to get very flavorful chicken. Followed the directions exactly (just bought hot Mexican chili powder in the grocery store. Next time I will try covering them in the oven for awhile because the sauce does soak right into the tortillas. I had a bag of 4 cups of Mexican cheese and as someone else suggested, I topped them with the leftover cheese for the last 10 minutes. DELICIOUS!! ****UPDATE: I made this again and it was even better. This time I baked the enchiladas covered for 20 minutes, then uncovered them and topped with remaining cheese for 10 minutes. YUM!****

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  • on August 20, 2011

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    I was born and raised in TX and consider myself a mexican food snob. I loved these...the sauce tasted just like the sauce at my favorite mexican food joint here in town. I used left over chicken that we grilled the night before (thighs and legs. Other than that I followed the recipe to a T. THANKS EMERIL!!!**********NOT SURE WHY THE 2ND TIME I MADE THIS THESE WERE AWFUL!! THE SAUCE WAS REALLY BITTER. I EVEN USED THE SAME CHILI POWDER THAT THE RECIPE CALLED FOR THE 2ND TIME. IM NOT SURE IF I WILL MAKE THIS AGAIN AS THE SAUCE WAS SO BITTER. I HAVE HAD TO THROW THE WHOLE DISH AWAY

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  • on May 31, 2011

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    I was so dissapointed!! I bought a pre-roasted chicken(used just the breasts, no skin and it shredded perfectly added green chiles and jalepeno to mixture, that was tastey!! However, the sauce, I followed exactly, was awful. I used white corn tortilla's, they fell apart while trying to dip them as directed. So instead, I brushed it on. After cooking, I was shocked to see that there was no extra sauce, it was a little burnt and the enchilada's were mush. Couldn't even get them out of the dish in one piece. I will not be making this again or suggesting it to ANYONE!!!

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  • on April 21, 2011

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    Delicious! My husband said it tasted better than fine Mexican dining restaurants. I diced up green chilies and jalapeños and mixed them into the shredded chicken mixture. I also boiled the chicken in 3 c. water with 2 bay leaves, 1 Tbs garlic and the chopped onion for 30 minutes. I strained the mixture, reserving the chicken and onion and garlic and let it cool (approx. 15 minutes. By doing so, the chicken is more flavorful and much easier to shred. Over all a superb chicken enchilada recipe!

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  • on February 03, 2011

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    Extremely surprised at this recipe - first of all it's Emeril's and by all the rave reviews thought it would be wonderful but not so for us. I followed the recipe exactly as written with exception of adding some cilantro and jalapino's to chicken mixture. No one in family liked it. Way too mushy and not thrilled with the taste either. I am disappointed, especially with all the work involved in making it!

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  • on January 20, 2011

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    This is just like the recipe I make using La Victoria enchilada sauce (& the flavor of the sauce is about the same...but, I'll keep making this because I'm trying to make more things "from scratch". Making the sauce didn't take long at all. I bought New Mexican chili powder from Williams-Sonoma, so the flavor would be just right & it was. I think if I had used regular chili powder, it wouldn't have been as good because regular chili powder has added cumin, etc.

    I sweated a small onion and next time I'll use a large one. I mixed regular monterey jack cheese with grated cheddar and mixed in a little sour cream as a reviewer suggested. I also mixed in a little less than half a cup of sauce to this mixture and I still think the end product was too dry. Next time, maybe more sour cream & sauce goes into the mix before I roll the enchiladas.

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