It looks good to me. I am going to try it.

Reviewed On: Jun. 5, 2009

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

Reviewed On: Sep. 24, 2006