Layered chicken enchiladas from Emeril's Cooking with Power: 100 Delicious Recipes Starring Your Slow Cooker, Multi Cooker, Pressure Cooker, and Deep Fryer by Emeril Lagasse

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Notes about this recipe

  • amoule on March 06, 2016

    I followed this except that I cooked it in a casserole dish in the oven. The flavor is good but it's quite soupy -- there's much more sauce than is needed. I think it would be improved by adding vegetables like sauteed mushrooms, zucchini, and chard. It also could use more chicken than the 4 cups called for. You could then split it into 2 casseroles and freeze one.

  • chawkins on June 02, 2014

    I only used 4 T oil instead of 6 to cook the enchilada sauce. With a whole half cup of chili powder in it, I was somewhat worried that the sauce might be too spicy, but it turned out just right. Not sure the slow cooker is the right choice of cooking implement, since the cooking time was just two hours, might try to cook it as a casserole in the oven next time.

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