Chili Rellenos Casserole

This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3 eggs instead of 2, enchilada sauce instead of plain tomato sauce, added some black olives and jalapenos on top, used only 8 ounces lower fat mexican cheese instead of 16 ounces, and broiled the cheese on top. My husband and I both loved it and we'll definitely be making this again! We served it with spanish rice, salad, tortilla chips and salsa.

After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4 oz of jack, 4 oz of cheddar, and about 1/2 cup enchilada sauce instead of the tomato sauce. My guests devoured this. Next time I'm adding a total of 4 eggs and a bit more flour to see if it gets fluffier. I'd like to try this with homemade roasted chiles even though the canned whole chiles tasted fine but I wouldn't use the diced chiles - discovered they are bitter, have too much juice, seeds, pieces of stem and ??? Yucky. Took longer to cook in the 8x8 pan (10-15 min. longer) and be sure to let it rest at least 10 minutes before serving. This is such a delicious recipe (despite all the changes) it still deserves 5 stars. *&$^@*&! I just reread the recipe and discovered it calls for a 5 oz. can (?) of evap milk. Hmmmmm. Maybe that is why so many reviewers eliminated the regular milk and just used a can (12 oz) of evap milk. That's what I did and it turned out fine. Pays to read the fine print!

Excellent dish when using suggestions of others, and a couple of my own improvements. Smaller pan (8x8 or 9x9), 2-3 lg. fresh roasted pasillo or ahaheim chiles (peeled & diced), 4 eggs, half the cheeses, only the evap. milk. For the egg mixture: Separate the eggs and whip the whites until slightly stiff. Blend together the egg yolks, flour and milk and fold into the beaten egg whites. This creates a much fluffier casserole. The best sauce for this dish is a can of mexican style stewed tomatoes, blended till just smooth. More authentic and flavorful than using enchilada sauce. Never would use just canned tomato sauce - yuck. As an update, since I make this so often, I should add that I often skip the sauce, and top the casserole with thinly sliced tomatoes instead-before baking. For the reviewer that posted that 4 eggs was too many (tasted the eggs), I should note that I typically make this as a breakfast/brunch dish, so maybe that's the difference.

This is one of my favorite recipes! I use chopped chilis, one more egg, and only the evaporated milk (Not the additonal 1/2 cup milk which isn't even listed in the directions. #2 says mix milk not milks. Is the extra milk a typo?). I also bake it in a smaller pan - not the 8x8 - I use that odd pan in between an 8x8 and 10x13. We serve it with taco pie (fried burger with tomato sauce, served over a baked crescent roll crust, topped with cheese, and add your own lettuce, onion, etc.) This is definitely a keeper. Have used lower fat items also and was still tasty. We had leftovers for breakfast!

yum!! You can prepare this casserole ahead of time, then pop it in the oven when you're ready for dinner. I used enchilada sauce instead of tomato sauce for a little extra spice.

I must say this is the best. I usually prepare my own roasted Poblano peppers and stuff them. But this casserole is just as good. It is definitely a keeper.

this was pretty good. after reading pages & pages of reviews, here are the modifications i did: (1) used 9x13 pan. (2) used 27 ounce can of HATCH whole green chiles. cut them down one side, and laid them face up in pan (3) used 4 eggs instead of 2 (4) sprinkled some cumin in the egg mixture (5) used red enchilada sauce instead of the tomato sauce (5) used a colby jack cheese instead of using the two cheeses listed (6) cooked for a full 35 minutes (7) added sauce, cheese & olives and cooked for another 10 minutes (8) i added cooked, shredded chicken in between the two layers of chilies. i will most likely make this again. enjoy!

Great meal! If you love Chili Rellenos but don't want to fry and stuff peppers...Try this! I made a few changes with fantastic results: 3 eggs, seperated one can of evap. milk- stamdard size 1/4 cup flour, 8 oz of Krafts new Philly mexican cheese. 6 large fresh poblano peppers. Deseed the peppers and cut them into chunks and briefly steam them, to soften them. Lay them on paper towels after steaming to gather any extra moisture. Spray oil and then line your 9x9 pan with the peppers overlapping here and there. layer with half the cheese and repeat. Slowly whisk the evap. milk into the flour, add egg yolks, and salt and pepper. In separate bowl whisk egg whites to very soft peaks, then gently fold into milk, flour mixture. Pour over peppers and cheese layers and bake at 350 for 40 mins. I used tomato puree with sauteed onion, garlic, cumin and chopped cilantro to half a can of enchilada sauce. Pour over top and heat through 10= 15 mins. Let rest 5 mins and enjoy with Mexican rice and refried beans!

I read the reviews and did these changes 8x8 casserole dish used my own grownn anaheim peppers used only the 5 oz. condensed milk used enchilada sauce liked thi very much and hope to do again if wife will let me in kitchen!

This recipe definately has potential. I was not impressed with the tomato sauce, I would use enchilada sauce or salsa next time. Also, I thought there was too much cheese. Wow! That is really saying something for me because I am a cheese lover and usually add more than is called for. Maybe there wasn't too much, just needed something in there with it. I think I will try a little shredded chicken in the middle of the chilies next time. I have never had chile rellenos with meat in them, but hey, sounds like it would be tasty!

WOW! I was surprised how much this casserole does taste like chili rellenos. My husband loves chili rellenos and he flipped over this casserole. So did I. Following others on some changes, I used an 8x8 dish, 3 eggs, the evap. milk and about 3 TBS of half and half (milk would do fine). I had some left over Rotel tomatoes so I sprinkled some of those in the middle of the layers. I used the amount of cheese called for in the recipe. For the final sauce I mixed 8 oz of tomato sauce with about 1/4 cup very HOT salsa, a dollop of the canned Rotel and 1/2 teaspoon sugar just to enhance the spicy flavors. I love this recipe and cannot wait to try it with fresh peppers. I used the whole fire-roasted, canned peppers. I think the canned diced peppers would not work well. There are so many ways to play with this recipe. Salsa verde, enchilada sauce, fresh peppers, various combos of cheese, etc. When I try a new dish that is said to be like another, as in this recipe, I don't tell whomever I am serving it to that it is like something else. I just called this a Mexican casserole. That way I don't set up an expectation of how it should taste so if it doesn't taste a lot like the original dish to someone it can be enjoyed for how it does taste. Without knowing the name of the dish, my husband commented on how much this tastes like chili rellenos. :)

This was really good. I did use 1/2 a can of enchilada sauce in lieu of tomato sauce and only used the evap. milk ( I don't know why there are 2 milks) All in all, very tasty. Not spicy. Great meatless supper with rice & chips

This was excellent..My family and work people loved it and asked for the recipe. I used Hatch Enchilada Sauce, only 1/2 the cheese on the top and an 8"pan.

I made this with Poblano peppers, first roasted them on the grill, and even left the skin on afterwards. Thought the burnt skin would add nice flavor and it sure did. I could only find 12oz. can of Evaporated milk and didn't want to waste it, so used the whole can and left out the regular milk. I also added two more eggs. I used the Ten Minute Enchilada Sauce recipe from this site for the sauce. My husband is still raving about this. We cooked it in a 8X10 dish out on the gas grill at 350-75 degrees. Topped with Monterey Jack/Colby cheese. Note: the egg/milk sauce may look thin when you pour it over the chilies but it thickens and rises up real nice when it cooks. (of course I added more eggs to mine). Sure was a lot easier than regular Chili Rellenos.

I have been making this recipe for a few years now and love it! I do add an extra egg and only use the evaporated milk, otherwise it turns out way too soupy! Sometimes I use less chilis/cheese and have a smaller casserole, sometimes I use more chilis/cheese and have a larger casserole. This recipe is very forgiving. I use this strictly as a vegetarian meal. I did have issues with the sauce that goes on top and tried salsa, enchilada and ranchero sauces as various times. However, I didn't really like any of these - they all seemed to overwhelm the chilis. I took another look at "tomato sauce," and thought that just couldn't be what the contributor meant. I took another look at the Mexican food section, and lo and behold I stumbled on it! Mexican tomato sauce! The brand I like is El Plato Mexican Tomato Sauce (Hot). It adds a flavoring, with a little heat, without completely overwhelming the entire dish. And it comes in the perfect 8 oz size. Love, love, LOVE!

This is soooo good!! I originally tried this recipe as a way to use up some garden Anaheim peppers someone had given us. Because I made it that first time with fresh chilies, I now only make it that way. It takes a little more time (not much though, really), but is definitely worth it! I broil my peppers, turning occasionally, in my toaster oven til the skin is bubbly and they're soft, then halve them and scoop out the seeds, and coarsely dice them. It gives it so much more flavor than using canned chilies! (Not that canned aren't good too...) If you are going to use fresh chilies, 6 is about the right amount (3 fresh chilies, diced up, per layer). We seriously LOVE this recipe around here!! Its one of my husband's new favorites, and my kiddos (3, 7, and 10) all love it too! (They top theirs with sliced olives, too, which I recommend trying.) And I love that its super easy!

I have used this recipe with some differences for several years and it is so easy and SO good. I give it 5 stars with these changes... I use whole Hatch canned roasted green chilis if I am in a hurry--the BIG can + one smaller 7 ounce can so that you end up with 20 some-odd ounces altogether. OPEN and FLATTEN the chilis when layering--it makes for a more delicate blend of the flavors and makes the finished casserole cut very neatly. I grate about 1/2 a pound of each--Cheddar and Jack. I use only the evaporated milk (low fat works just fine) and use 4 eggs, which makes a nice, firm layer on top. Either enchilada or plain tomato sauce works great. Flattening those chilis makes a big difference in the blending of the flavors. YUM! It tastes even better the next day.

This is a quick dish for those nights you just dont know what to make! I made a few modifications on this recipe though. First of all I used a 8x8 dish. It made the servings appear much larger. I also used 3-4oz cans of Hatch brand whole green chilis. These are grown/processed in New Mexico and have the best flavor. I also cut the cheeses in half- 4 oz each of Monterey Jack and cheddar. Also I added a third egg to the recipe. It gave the casserole more body. Thank you Clarissa2 for a reminder of a great dish I grew up on!

Excellent. Use 3 eggs and one can of evaporated milk, leave out the regular milk. Used an 8x8 pan and increased 1st bake to 30 minutes and second time after sauce is added to 20 minutes. Cooled 10 minutes. Use an enchilada sauce instead of plain tomato, much better! My Sauce: 1/2 Onion chopped 2 T oil 1 can tomato sauce 2 tsp chili powder 3 T salsa salt to taste Saute onion with oil til tender. Add all remaining ingredients and simmer on low til thickened, pour over casserole and continue to bake 20 minutes.

I have made this several times. I've been working it to get it similar to what I always order from my favorite family owned mexican restaurant, while limiting fat and calories. I've used fresh peppers and canned. Best with Hatch fresh roasted peppers, in season. Fire roasted canned are not bad either. Most recently I used a 1 lb.10oz can of chiles and added 2 stewed chicken breasts and used only 8 oz. of pepper jack, layered chiles, chicken, cheese, chiles, chicken, cheese. I always put a 10 inch flour tortilla in the bottom of my round casserole so I don't have to scrape against foil to serve, no one wants to bite into foil bits. Use Reynolds release or spray the foil so you can lift the whole lot out of the casserole once cooled and set, serve pie wedge style. For this larger amt of chile peppers I used 5 sm eggs, 5 T flour, 4 T 2%, 1t garlic powder, 1/2 t cumin. The sauce is appx. 1 cup "Enchilada Sauce" by Anna Marie, sans cinnamon and chocolate, and a can of regular Rotel. Next approximation I will mix drained regular rotel with the chiles and use hot Rotel in the Enchilada Sauce.

This was EXCELLENT! I did this recipe AS IS and it was GREAT! I wanted to make one that tastes like my moms. This was perfect! I did everything as is, kept the tom sauce and used both the evap milk and regular milk. I felt that if i added the enchilada sauce, it might be over power the chili's. Thanks for bringing back good memories of my mom's chili rellenos.

We had this for dinner tonight, and it was delicious! I changed a few things, using ideas from the other reviewers. I made this in a smaller dish because I used fresh Anaheim chilis and didn't have enough for a 9 x 13 pan (I under-estimated the amount of peppers that were in a 7-oz jar). I also added one more egg, did not use the 1/2 cup milk (again due to the smaller size dish), and switched the tomato sauce to enchilada sauce. My husband and I really enjoyed this casserole. Thanks for sharing!

This is DELISH! I had forgotten about it. My Mom make this dish, with two exceptions. She uses diced chiles, and she adds 1/2 tsp garlic powder to the tomato sauce. I was so tickled to see this recipe, I gave her a call, and she said it is the same (virtually) as she fixed us kids when we were young! Glad to have it back in my recipe box! THANKS SO MUCH!!!!

This recipe could be 5 stars with a few changes. I used fresh roasted and peeled Poblano chiles. I used only evaporated milk omitting the regular milk. I layered the casserole, (8 x 8 dish), with the Poblanos on the bottom followed by a layer of cheese. I repeated this twice and then topped with the egg mixture. Last, I did not use tomato sauce. I used a can of Rotel, mashing the tomatoes until the consistency was that of salsa. Will make again with these changes.

Yum! I used a 27 ounce can of Hatch whole green chile peppers (it was the only brand/size of whole chile peppers the store had). This was a PERFECT amount for two layers in a 9x13 pan. Instead of using the 5 ounces of evaoprated milk and a 1/2 cup of milk, I used a 12 ounce can of evaporated milk. I chose not to use tomato (or enchilada) sauce on top, and just topped with the cheese for the last few minutes of baking. This was a huge hit and my husband has all but demanded I add this to my weekly rotation of meals. I served with Mexican Rice II from AR, refried beans, and a salad. Yum, yum!

We have made this a few times already and are now reviewing it. We call it "Poor Man's" chili relleno because it is so easy to make and tastes as good as using the real thing which is way more involved than this recipe. Some Hint of Lime Tostitos, hot sauce and you are good to go!

Absolutely love this recipe. I use 1/2 cup of sour cream. This makes a silky, fluffy béchamel. Also this calls for tomato sauce, mine called for salsa. Easy to make and leftovers are just as good heated. I also use shredded chicken cooked in Sofrito sauce on top of the chiles, then layer cheese, pour on béchamel.

I made this recipe as presented and it is FAR too soupy. Listen to the other reviewers and don't use the other 1/2 cup milk! It would also be better to add in more flour & another egg to make it more substantial. Enchilada sauce instead of tomato sauce is another must. Then it is a very tasty recipe!

ABSOLUTELY FANTASTIC! My husband was WILD about this! I carefully read the reviews and did follow a few of the suggestions. I used 3 eggs; sharp cheddar cheese and baked it in an 8" square pan. It did taste even better the second day. This is truly a keeper! Can't wait to fix it again!

This is one of my favorite recipe's on this site. It is awesome. I added 2 boiled shredded chicken breasts and used Hatch chilies. Add 1/2 tsp cumin, onion powder and garlic powder. Three eggs and 5 Tbls milk. Excellent!!!! EDIT: This the best meal! I make it all the time and people love it. If you have access to hatch green chilis use them otherwise buy canned. It's good no matter what you do. Thanks for the great recipe!

Fabulous. I did accept others' advice. I used a 9x9 glass baking dish. I layered in a small can of drained RoTel diced tomatoes with chilies. I used a 12oz. evaporated milk instead of combined milks. I used a total of 3 eggs and lightened the dish by separating the eggs and beating the whites into soft peaks- then adding the flour, yolks and milk. This worked great and I highly recommend it. Lastly, I put sliced black olives and chopped green onion on top of the cheese that goes on in the final 15 minutes. My casserole required about 10 minutes of extra baking. It was a pretty dish that benefits from sitting a bit prior to digging in.

The reviews for this were excellent so I made it for a dinner party. No one liked it. I must have been thinking that this would be a totally different dish because it was not what I expected. All of the appetizers and side dishes were eaten but almost the entire dish of this was left.

Delicious! Used many of the suggestions. Large bake dish, 3 eggs, no milk, Mexican Cheese blend. Used 1/2 of 10 oz. can of enchilada sauce after 30 min. cooking. Put spanish rice on top (2 bags of Uncle Ben's 90 sec. microwave rice), that I mixed with 1 sm. can of black olives with Jalapenos. Covered with remaining enchilada sauce and sprinkled more cheese on top. Coked for 10 more minutes. Excellent. Next time I'll add Chicken to the Chili layers. Everyone loved it!

This was a big hit at our Cinco de Mayo potluck. I used fresh roasted anaheim chilis, no yolks and enchilda sauce. I doubled the recipe and still used the 9x13 pan. It was only about an inch and a half thick even after doubling. I did have to bake it about 10 minutes longer.

I love this recipe! So easy, so yummy! I didn't change a thing. ..and I never understand the reviewers that "love a recipe "but change EVERYTHING! This needs no alterations! Thanks for sharing!

We are Mexican and this taste like the Real Stuff, I used Poblano peppers roasted and Peeled, left off the sauce and used salsa i had made the night before and it was great. not oily like a Fried Chilli Relleno. Will make again

I have made this recipe several times from a slightly different recipe. Mine calls for four eggs and after baking you put salsa on top and sprinkle with cheese instead of the tomato sauce. I bake it in a 9x9 pan until set, about 40 minutes. I also use drained diced chiles instead of the whole ones.

So good it left me shaking my head in disbelief! Based on other reviews, I doubled the mixture of eggs, flour and evaporated milk, added an extra egg, omitted the regular milk, and used enchilada sauce on top. Because my favorite chile rellenos are filled with fresh spinach and mushrooms, I sauteed some and added them in between the layers of cheese and chiles. When baked in an 8x8 pan it needed an extra 10 minutes to set before I could add the enchilada sauce, and I broiled it at the end until the cheese was bubbly. So, so good -- can't wait for leftovers!

A grand slam winner... I followed the recipe exactly the first time, and it was wonderful. Enhancing it with my/our own personal touches will only make it better. I thank the chef for giving us the road map to a quick & delicious meal, and for putting in the effort to do so. I'm a "chili relleno guy" when I go to Hispanic restaurants, so you know how pleased I am with this...

Great casserole! I Made a few changes, Added a layer of flour tortillas on bottem, slightly fried first for a crust. then added a layer of fresh refired beans before the first layer of chillis.also used a can of El patio sauce instead of the tomato sauce. and used fresh roasted passilla peppers! insted of the canned chillis! yum yum!

I made this exactly as the recipe calls for. It was quick, easy and delicious. When I have more time, I will try some of the other suggestions as they sound yummy!

I took the advice of many of the other reviews: 8x8 dish, omit milk, add a third egg and cooked about 10 minutes longer. I also used Green Enchilada sauce instead of tomato sauce. This provoded a bit more green chili taste. I also added 1 - 8 oz can (almost all) diced tomatoes (well drained) and sliced olives in the last step (at the same time as the sauce is added). This turned out really, really good! Be warned, though - this is a HEAVY dish. After eating we had to leave the dirty dishes for later! I think shredded chicken would work well and I'll try next time. I'm not sure ground beef would be so good.

I have now made this recipe twice. Once, exactly as written and the second time based on some input from other reviewers. I would give this five stars either way. There is nothing wrong with the original way it is written. Dishing it out and serving it alongside beans and rice, it was a great meal. If you make it in a smaller dish, the casserole is a little thicker, and I do like that, as well. Servings seemed a little more substantial. I did find that, making it in the smaller dish, I didn't need as much milk. I did not cook it longer (as others have suggested you do if you make it in a smaller dish), and it was just fine. The second time around I made it in a smaller dish, eliminated the second milk and added one more egg. I liked it eggier, I must add. So if I make it either way, I will add the additional egg. And I will always use enchilada sauce instead of tomato. Either way you make it, be sure to let it sit for about 10 minutes to let it firm up. This is an amazing recipe and I'm so glad I found it. One other change I will do next time is use more Monterey Jack cheese than cheddar, because that feels more like the real thing to me. Thanks for the recipe!

I told my husband that we might wind up at Panda Express when I first took this out of the oven. First, I don't know how anyone can make this recipe work in a 9x13 pan. I started with a 9x13 and then switched to a 9x9. The only other changes I made were to add the entire 14 oz. can of evaporated milk, skip the regular milk and add an extra tablespoon of flour because of the extra mlk. If I make this again, I'll probably put in 1/2 can of evap milk and increase to three eggs. Thanks!

I'm adding this one to my most requested recipe list. I took it to a potluck at work and my co-workers loved it. I made a few changes based on the reviews I read. I used fresh fire roasted Poblano and Anaheim Peppers, also added an extra egg, left out the tomato paste and used green enchilada sauce instead. As for the cheese I used what I had in hand. Colby cheese. It was truly excellent.

Delicious with modifactions. Added shreded chicken and onions inbetween layers. Also used just the evap. milk, 3 eggs and enchilada sauce. Olives on top and it made for a delicious meal!

I use green enchilada sauce instead of tomato sauce, and I double the egg mixture part. I also buy two of the big cans of green chilies. I don't measure the cheese, I just keep layering the chilies and the cheese till it's gone. Oh, I also use the biggest glass baking dish I have. Comes out perfect and it's enough for my family of 6 to eat twice.

This is the best and easiest chili rellenos recipe I've seen. I've made this numerous times and I always get raves and requests. I follow the recipe to the letter except I add olives and chives on the top and I put it all together at once and bake it for 45 min. Thank you CLARISSA2 for a PERFECT recipe.

This recipe is fantastic. But I did make a few changes. First of all I can't make any recipe without a few changes, that's just how I cook. I used an 8X8 casserole. (Wished I had used bigger) I used my own whole green chili peppers that I had frozen. Don't know how they compare to the canned kind. Two layers on the bottom of casserole dish. Then add half the cheese, them another layer of cheese. (Forgot to save some for the top.) Mixed 4 eggs with a 12 oz can evaporated milk 4 Tbs flour and salt and pepper to taste. I did not use the extra 1/2 cup milk the recipe called for. Poured the egg mixture over the chili and cheese mixture and baked for about 35 min. Then took out and put on a layer of home made enchilada sauce ( about 1 cup.) then put 4 slices of swiss cheese on top as I had used all the other cheese already. Served with olives and rice. It only served 4 adults, but we are big eaters. Cooked for another 20 minutes. Thank You so much Clarissa2. I will make this many times again. Sharon

I have been making this for several years & just LOVE it!! I add gralic salt & cumin to my flour mixture & usually add either ground beef or diced chicken to make this an even heartier meal...I also use Gebhardt enchilada sauce instead of the tomato sauce!!! very yummy!!

Family like it DESPITE the fact that I used condensed milk instead of evaporated milk in error! If you are looking for a unique Mexican desert - try it this way. Used roasted Hatch chiles from the Farmer's Market. Yum.

Great recipe. My mother-in-law said it was better than hers and that she would be using this recipe from now on. Everybody had seconds.

Excellent! I am one for sortcuts. I bought the already shredded Mexican cheese in a bag. Open the cans, measure the ingredients. Whalla, in a matter of minutes ready to cook!

Made this for dinner last night. Used three eggs instead of two and it was excellent. My husband wants it again tonight. Lynne

My husband loved this. I thought it'd be better with some chicken or something... was a little rich for my taste. Very easy to make.

I get Hatch Chili's from New Mexico, roast and freeze them every year, and I used them in this recipe. I only used 5 oz of evaporated milk (fat free), about half the cheese, and enchilada sauce. This is a great recipe!! We loved it and I will be making it again!!

I give this four stars for the ease of recipe. Hubby and I thought it was Very Good, teens not to keen on the whole chilies. I did make a couple of changes to try and make it a little lower in calories. I used non-fat evaporated milk, non-fat milk in lieu of whole, and did not use the tomato sauce, but used a medium Green Chili Enchilada sauce. I would make again.

Made this last nite and it was WONDERFUL!! Used my anaheims from the garden, blistered, and peeled em...and did it in a 13x9 casserole dish...omitted the sauce altogether...had a guest say it was the best she had ever had. Thanks soo much for the recipe!

This is an execellent recipe for Chili Rellenos Casserole. Noted that some reviewers didn't like the Tomato Sauce! We have a very similar recipe that uses Picante sauce

I made it in an 8 x 8, as some suggested. I also topped the recipe with Rotel canned tomatoes. Rotel has various types of canned tomatoes. They are all good. Outcome was too cheesy. It was a cheese over kill (And I LOVE cheese!). Next time I'll stick to the 9 x 13, as stated, and use the Rotel topping. Overall, the dish had a great flavor but I think I'll follow the dish size next time. This is a saver!

We absolutely LOVE this recipe! I also use red enchilada sauce instead of plain tomato sauce. I add corn tortilla strips to the layers, much like making a Mexican lasagna. I only use 8oz. of cheese, and I add chorizo to the layers to make it a meal.

I thought this was a great, easy, HEALTHIER way to enjoy Chilis Rellenos. I used fresh mild chilies instead of canned. I sliced them into "rings" and this worked out great. I also mixed some salsa into the tomato sauce, but next time, I would either use all salsa or just try diced tomatoes.

Everybody loved it! Easy also!

I just prepared this recipe and it's delicious. It really tastes like a chili relleno. I wouldn't make any changes.

Absolutely fantastic and versatile! We used fresh poblanos from our garden (no need to pre cook), an 8x8 pan, no milk, but suggest you add an extra egg as others have suggested, 1/2 the cheese, and enchilada sauce instead of tomato sauce. We added sliced black olives and fresh minced jalapeno with the remaining cheese for the last 15 minutes. The concept for this recipe is really good and very fast. We wanted to cut calories and use our garden too. Thanks for the recipe!

This is pretty good. I followed recommendations and added a third egg, Hatch's enchilada sauce and 1/4 tsp of cumin. My poor child couldn't eat it though because in my inattention I used medium heat enchilada sauce and it was very spicy. It took longer than 40 minutes to cook for me (closer to an hour) because I put it in an 8X6 pan instead of an 8X8 or larger.

My family said this was awesome! I had some frozen pasilla peppers so I roasted and peeled them instead of using canned. My boyfriend's mom and I made this dish as if we were making real chile relleno... stuffed peppers with 1/4-inch rectangles of Jack cheese, beat egg whites to a peak, then folded in the yolks, flour, and evap. milk (did not use reg. milk at all) as recipe called for and poured over the peppers (fit approx 8 peppers in a 9X13 pan). Baked for 25 min, then topped with green enchilada sauce and some shredded Jack cheese; baked another 10 min and left in oven to keep warm until it was time to eat. We made homemade spanish rice as a side.

This is really good, not the same old thing. I changed it a little. I used a red bell pepper toasted, with a can of chili rellenos, and I also added a drained can of mushrooms. Had I had black olives, they would have been really good. I used about 1/2 cup of flour, because it was too runny of batter for my taste. I used mild picante sauce instead of tomato sauce, to give it a little more flavor. I had already set it up to bake in the 9 x 13 pan, read on and everyone else had tried the 8 x 8 pan. It would've been 5 stars with the 8 x 8 pan. I cooked it exactly as the recipe said, but it needed, I thought, to cook about 10 more minutes. After all , it's not supposed to be a queish.

This is fabulous. It was quick to put together, looks beautiful when it comes out of the oven, and my family loved it. The only change I made was to add the second layer of cheese before putting it in the oven. Next time I will double the recipe because it is also great reheated the second day.

This is a great recipe. I have a batch sitting next to me waiting to go into the oven. The changes I made were: I roasted and peeled at least 10 huge Poblanos, used only Evo milk, Manchego cheese (which is what most restaurants use here in Mexcio) and since I had so many chili's I was able to make 3 layers. I also made Ranchero Sauce aka Spanish sauce which is how they are really supposed to be served. It's simple and so much more interesting than Enchilada sauce IMHO. They only thing I didn't add was a pinch of baking powder which I used last time and it makes the eggs rise up and look beautiful. I'll probably add the sauce 10 minutes before serving and then have a bowl of the yummy stuff to pass around. I found the right recipe from Emeril Lagasse. I highly recommend it! Can't wait for dinner.........

This was very good. I do think it lacked some body...a little "custard-y". It was GREAT the second day with some grilled chicken & salsa as a side dish.

Very quick, easy, and good. I also used mild enchilada sauce instead of pasta sauce.

Delicious!! I used fresh chilis (a lot of work roasting and peeling them) and I added 1 extra egg. I omitted the tomato sauce and made my own sauce. It was great! This is a good tasty dish! However, if you use a tomato sauce it will NOT taste authentic. Using tomato sauce in a chili relleno recipe is NOT authentic. Soo...if your looking for the authentic taste you would get in your favorite mexican food place...this is not it...You need to add other ingredients to the tomato sauce. If you want a yummy dish that the whole family will love...this is it! Use fresh chilis and your own mexican chili and it will be the real deal.

My husband and I are trying to eat more meat-free meals and this was so delicious that we didn't even miss the meat! I used canned diced green chiles instead of the whole ones because that's what I had in the cupboard and ended up using two 7 oz cans and one 4 oz on. I also used reduced fat cheese and a homemade sauce instead of the canned tomato sauce. We just loved this and fought over who would get the leftovers the next day. Thank you so much for the recipe CLARISSA2.

I had some fresh green chili peppers from my garden so after seeding and cutting them in half, I boiled them for 10 minutes and let cool. I used them instead of the canned version. I used the small can of milk but didn't add the additional milk as noted. Baked in an 8x8 pan for an additional 10 minutes and used a can of enchilada sauce instead of the tomato sauce. This was served with fresh guacamole, salsa and tortilla chips. My family really liked it and asked me to make it again!

What a terrific recipe. I will make again and again. The only change would be to chop the green chilies rather than leaving them in whole pieces. Served this with tacos!

This was oh so good.I doubled the recipe and still only had one piece left!I had to cook an extra 10 minutes because the middle wasn't done after 25 but that may be because i doubled it.Will make again only this time with shredded chicken to please all my meat lovers.

This is such a yummy dish. I made a few changes I added 3 eggs instead of 2, used all evaporated milk and no regular milk , doubled the chilies and used a medium spicy enchilada sauce. I baked it in a 8x8 dish so it is nice and thick in the larger pan servings are not think enough.

This casserole was delicious!!! I will definitely make it again. I used some of the substitutions other reviewers made such as enchilada sauce instead of tomato sauce and jalapenos. I also added ground beef with onions. This was quick and very easy. A winner in my home!

Made this without the tomato sauce but it was YUMMY anyway and a whole lot easier to make than the traditional chile rellenos.

Super good I used 2 poblano Chile’s diced with 1 cup of diced chicken spread on sprayed 9 x 12 glass pan- added 1 cup shredded cheddar on top and used 1 1/2 c of almond milk 3 eggs mixed and pour on top. Excellent

Yummy!!!!

Good recipe. I was searching for something to make with fresh chillis out of a garden. I came across this one and my family really liked it. I used fresh chillis (I did not roast them) I just cleaned them cut them in half and took the seeds out. I did follow some of the other review suggestions - 8x8 pan, 8oz of 2% cheese vs. the 16, 3 eggs (2 full & 1 white), I did use both 5oz of evaporated milk (2%) and 1/2 cup skim milk, added hamburger seasoned with cumin & onion powder, and used the enchilada sauce instead of tomato sauce. Once I added the cheese at the end I broiled it for about 5 minutes. I would make this again.

After reading the reviews, I also increased the eggs to 3 and just used the evaporated milk. Didn't use as many chilies. Very yummy and satisfying! =)

I used some of the other reviewers suggestions, like using 3 eggs, omitted regular milk, added 1 lb. browned ground beef and onion and broiled the cheese for 5 min. after baking. Oh! I also added about 1 tsp of ground cummin to the hamburger as it cooked. Wonderful. My wife loved it, too. And they are right. Its even better the next day reheated.

Excellent casserole with a few tweaks. I layered half of the chiles in the bottom of a 8x8 dish covered with a good amount of cheeses then topped with a flour tortilla. Then layered the rest of the chiles, more cheese and another tortilla. To the egg mixture I added a teaspoon of baking powder, some onion and garlic powder and a little salt and pepper. Poured that over the layers and baked for 25 minutes.Poured some red chile sauce over the top and baked for 15 minutes. Topped it with another layer of cheese( all in all I used about 8oz more than the recipe called for)put it under the broiler until nice and bubbly then topped with sliced black olives and chopped scallions. I let it sit for about an hour so it would set up nicely. It was still warm when I cut into it but popped the plates in a warm oven for a couple minutes. It was delicious and leftovers were just as good. I topped mine with a little sour cream. Yum!!

This was incredibly simple to make and extremely tasty! I doubled the recipe and used green enchilada sauce instead of the tomato sauce, as recommended. I also added a sprinkle of garlic salt over the cheese layer between the peppers. Our daughter is a vegetarian and loved it! I also cooked crumbled pork sausage for my husband and I and sprinkled over the top before serving. A little sour cream and some salsa and we were set!

I give it a five stars with my alteration. I used fresh chilis from my garden, put them under the broiler, then let them set to cool. Remove seeds and skin. However canned chilis would have been easier and I'm sure I'll use them come winter. The "batter" needs to be doubled with the addition of 2 more eggs. Also, to make your own quick enchilada sauce (I didn't have it on hand, and tomato sauce alone sounded gross), use a can of tomato sauce + 1/8 c chili powder, 1/2 T oil and some water. Heat to boiling then simmer. Of course the initial cooking time needed to be increased with the addition of ingredients. But it is wonderful and very similar -but easier - then chili rellenos that my DH makes.

Since this is a Mexican dish, it should be topped with something like enchilada sauce, either red or green, but not tomato sauce.

This was nothing like chili rellenos. I added the extra egg as the other's suggested and I wish I hadn't. It was more like baked eggs. I should have just stuck with the original recipe.

As a breakfast casserole, I would give this 4.5 stars. I made it as written and unfortunately it was very eggy and not really suitable as dinner. It had a good flavor but didn't remind me of traditional chiles rellenos. This casserole did set up perfectly though and I think that some reviewers may have used large cans of evaporated milk--this recipe calls for using one and a half 5oz cans-- which should only be 1 cup of milk. If I make it again I will try it with only 3 eggs and see how that works.

Excellent! Took the advice from the other reviews: 8x8 pan, Didn't use the regular milk (only used the 5oz of evap milk), Enchilada sauce instead of tomato sauce - only using about 2/3 of the can, 3 eggs, chopped the chiles into 1 inch pieces. Garnished with black olives, green onion, and a little sour creaam.

Really good! Will make again!

I didn't have enchilada sauce like other reviewers recommended so I added 1 Tbs. Chili Powder, 1 tsp. Cumin, and 1/2 Tbs. Vinegar to the 8oz. can of tomato sauce and it was delicious. I also recommend whipping the egg whites till fluffy, mixing the yolks with the flower, and folding the yolk mixture into the whites and spreading on top, then baking.

This was tasty although I can't imagine how it would turn out if using the pan size specified in the recipe. I used an 8x8 dish and enchilada sauce as others suggested. Wish I had added an extra egg, too--it just wasn't enough for our family dinner. I recommend doubling it if you are planning to use it as the main dish.

My family and I loved this casserole! It was very quick and easy to prepare. I have had this dish twice and prefer to make it with 3 eggs, enchilada sauce, and in an 8X8 pan. I also omitted the regular milk.

Instead of tomato sauce I added green sauce. I even added extra green sauce. The next time I make this i'm going to add cubed chicken and some pepper jack cheese.. I made this for a pot luck at my house, I had no left-overs, all my friends wanted the recipe... great comfort food... ok. I've made this with chicken and pepper jack... soooo good... plus I added extra cheese... this casserole is wonderful

This was terrific! I read the comments, and amended the recipe as follows: I used 4 eggs, beat the whites separately which made the consistency more like a real chile relleno. I used 12 oz cheddar and 6 oz jack cheese, because this is what I had on hand. I left out the 1/2 cup milk, and made my own tomato sauce from tomatoes in my garden (tomatoes, onion, garlic, celery, oregano, cumin, salt). I used a 7X11 inch glass baking dish. Of note, I forgot I had a small amount still left over a week later, heated it up in the microwave and had it for breakfast this morning. I think it was even better than the first time!

I made it half with green chilies, half with jalapenos. We liked the green chilies much better. They were bigger and less spicy. Hubby likes spicy food, that wasn't his problem, but the canned jalapenos were so small, he felt like the casserole just fell apart. Green Enchilada sauce was yummy on top.