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    You are in: Home / Recipes / Mexican Enchilada Suiza Lasagna Recipe
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    Mexican Enchilada Suiza Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hrs 30 mins

    Sccuddlers's Note:

    from Emeril's creative lasagna episode. Freezes beautifully!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.
    2. 2
      Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil.
    3. 3
      Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.
    4. 4
      Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top.
    5. 5
      Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.
    6. 6
      Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.

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    Ratings & Reviews:

    • on July 15, 2009

      35

      Honestly, this was a bit of work (to roast the chilies, grill the chicken, make the sauce, grate TONS of cheese, and assemble it), tasted ok... but turned out more like a casserole than a lasagna. Corn tortillas do not hold up when subjected to that amount of liquid and time in the oven and there is no binders in their to keep it together when plated.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Enchilada Suiza Lasagna

    Serving Size: 1 (394 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 839.8
     
    Calories from Fat 448
    53%
    Total Fat 49.8 g
    76%
    Saturated Fat 26.7 g
    133%
    Cholesterol 180.8 mg
    60%
    Sodium 827.8 mg
    34%
    Total Carbohydrate 45.1 g
    15%
    Dietary Fiber 7.0 g
    28%
    Sugars 2.5 g
    10%
    Protein 54.9 g
    109%

    The following items or measurements are not included:

    southwest seasoning

    queso anejo

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