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Chicken Enchiladas Recipe

Chicken Enchiladas

Recipe courtesy of Emeril Lagasse

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (153)

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Average Rating:

Total Reviews: 153

Showing 31-40 of 153

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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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  • on January 14, 2011

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    Really great and easy! For simple ingrediants you get a great amount a flavor. Dont let the amount of chilli powder scare you. It all works together. Next time I will add some other ingrediants to the filling, but if you are making this dish for the first time then stick to the directions. You wont be dissapointed.

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  • on December 09, 2010

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    Sounds like waaaaay too much chili powder to me. 1/4 cup? Really?

    But the filling is yummy.

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  • on November 26, 2010

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    My family loves this recipe. The sauce is easy to make and very tasty,(better than canned. Frying and rolling the corn tortillas is a little bit messy, but well worth the effort. Any cook can add their own personality to this dish, (more heat, cheese, etc. I do not deviate from the original recipe that much. I have used a rotiserrie chicken, I save some sauce for the side and sprinkle any leftover filling and cheese over the top during the last 10 minutes of cooking. These chicken enchiladas are so filling and so goooood!

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  • on November 21, 2010

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    I am pretty new to cooking, so I accidentally used tomato paste instead of puree therefore the sauce was pretty thick but it was still really good! I also used jack cheese instead of cheddar, which I will always do for this recipe because it was fantastic.

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  • on September 02, 2010

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    I MADE THIS LAST NIGHT FOR DINNER AND IT WAS GREAT! EVERYONE LOVED IT. I DID DOUBLE THE RECIPE THINKING WELL THIS WAY I WILL HAVE LUNCH FOR THE NEXT DAY......NOT A CHANCE MY HUSBAND AND HIS FRIENDS ATE EVERYTHING.... WILL MAKE THIS AGIAN

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  • on August 13, 2010

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    We recently moved to an area where quality enchiladas are hard to come by and finding this recipe was a dream come true! It is sooo very very good! A real taste of home for us!

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  • on May 24, 2010

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    I was disappointed with this recipe. I first used chile molida de Mexico it was very spicy, I made a second batch of sauce with chile de California- a little too smoky- I combined the two, added more cheese on top- added garlic and it was still just a miss. Boring ! not worth the trouble !

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  • on May 15, 2010

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    You cannot go wrong with one of Emeril's recipes. I just made these today and my son and I loved them. We could not wait for my husband and daughter to get home before we ate. They raved about this recipe as well. Cannot wait to make again. I added cilantro and serrano peppers to chicken and cheese mixture.

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  • on March 13, 2010

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    I've been pleasing family and friends with this recipe every time I make it. Being in Texas, I kick it up a notch by adding 3 large diced jalapenos to the chicken, onion and cheese mixture. Leave the seeds in if you enjoy heat.
    I've eaten enchiladas all my life and this is by far the best enchilada dish I've ever eaten. A spanish rice dish makes a nice side.

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