This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will LOVE this more simple recipe, with just as much great taste.

Kat
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin. Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).

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  • Line the bottom of an 11 inch square baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese. In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.

  • Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

Nutrition Facts

445 calories; 30.5 g total fat; 166 mg cholesterol; 814 mg sodium. 15.1 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (159)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2005
Yum! I roasted the chilies on the gril put them back in the produce bag and close the top. Let the chilies sit for 5-10 min. The steam will help you remove the skin. Read More
(64)

Most helpful critical review

Rating: 3 stars
02/16/2010
made this a while we enjoyed it it just seemed to be missing something....I'll probably try it again with a few tweaks....there also seemed to be to much "batter" for my liking. Read More
(4)
205 Ratings
  • 5 star values: 127
  • 4 star values: 53
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
12/03/2005
Yum! I roasted the chilies on the gril put them back in the produce bag and close the top. Let the chilies sit for 5-10 min. The steam will help you remove the skin. Read More
(64)
Rating: 5 stars
12/03/2005
Yum! I roasted the chilies on the gril put them back in the produce bag and close the top. Let the chilies sit for 5-10 min. The steam will help you remove the skin. Read More
(64)
Rating: 5 stars
10/24/2004
Celebrated my 51st Birthday today. Made this recipe and I must tell you it was a hit. I doubled the recipe (we have a large family) and it was a big hit! I measure most Mexican restaurants by their Chili Rellenos. This was wonderful. I used canned Ortega Chili (nice and mild but flavorful) and made two layers on them...one on the bottom and one half way up the mixture. Highly recommended and this will be a regular item on "Taco Tuesdays" with the family. Read More
(59)
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Rating: 5 stars
01/19/2004
This is great! I used canned roasted and peeled chiles omitted the flour and substituted cream for the evaporated milk. I made my own salsa using the Salsa de Cilantro recipe on this site and served it at room temperature of top of each individual serving instead of cooking it with the pie. Yummy! Read More
(55)
Rating: 5 stars
09/20/2005
This was surprisingly good. My hubby (who is Mexican-American) loves chiles rellenos and I can't make them (I'm not a fryer). He said that although this isn't quite the same it makes a nice substitution. I left out the chicken at his request and served the salsa on the side. Also diced up the peppers and used more than called for. Served with refried beans and warm flour tortillas. Will definitely make this again for him. Read More
(33)
Rating: 5 stars
01/19/2004
I just made this for my Mother's Day Brunch and it was GREAT! I was in a hurry and didn't have time to get poblano chiles so I used green chiles and added saute'd onions and garlic. I didn't know if poblano chiles were spicer than green chiles so I used pepper jack cheese instead of regular monterey jack to add some spice. Also to make it a little lighter I used light evaporated milk and light sour cream. It was DELICIOUS! I even gave the recipe along with a pretty quiche dish as birthday gift to my best friend - huge hit:) Thank you thank you! Read More
(24)
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Rating: 5 stars
07/09/2006
This tasted great! and was a lot easier than making the peppers the regular way! I put the peppers in a paper bag for about 15 minutes after roasting and the skin will wipe right off under cold water! Read More
(19)
Rating: 5 stars
03/27/2004
If you love chiles you will love this. I followed the recipe exactly and it was absolutely yummy. Next time I would take the recommendation of another reviewer and add both the green onion and the salt to the egg/sour cream mixture. Using canned chiles would probably be okay but there is nothing like fresh poblanos. Awesome! Read More
(18)
Rating: 5 stars
08/22/2003
I screwed this recipe up and it still turned out great! I accidentially used 6 eggs instead of 3. I had put it in the oven before I realized my mistake - hubby said we could order pizza if it didn't turn out. Had to increase the first baking time by 15 minutes to get the center to firm up but followed all other directions exactly. We ate it for dinner but my "screwed-up" version will now become a favorite for breakfast or brunch. I'll be heating some up for breakfast tomorrow! Next week I intend to try the original recipe with the exact ingredients. Husband loved my version and can't wait to try the original. PS - being in a hurry I did use store-bought chicken (Louis Rich brand Southwestern seasoned Chicken Breast Strips) which I had never tried before. Found it in the lunch meat aisle - great taste! Read More
(14)
Rating: 5 stars
09/30/2006
I love this recipe. So good I made it for my sister and mother they ate the whole thing! The only thing I did different is that I used a steak that I put in the crock pot with a little garlic salt and let it cook untill it fell apart. I also used pato sauce in place of salsa. ( pato sauce is like mexican spicy tomato sauce.) the pato sauce is what is use at authentic mexican restrants on origanal rellenos Read More
(12)
Rating: 3 stars
02/16/2010
made this a while we enjoyed it it just seemed to be missing something....I'll probably try it again with a few tweaks....there also seemed to be to much "batter" for my liking. Read More
(4)