Reviewed: May 11, 2012

I've made Chile Rellno Casserole for my own 60th b'day last year. It was gone in the first half hour. I DID NOT use canned whole green chiles!! That's just awful. I roasted 20 lbs of FRESH whole anaheim chiles. I did not use the ground beef. The real relleno is made with "cheese". There are some recipes that SHOULD NOT be altered. This is one of them. Especially when several of your guests are Hispanic. Using evaporated milk seems to work better then dairy whole milk.

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Reviewer:

Lee

Cooking Level: Expert

Home Town: Atlantic City, New Jersey, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 13, 2012

Followed this recipe to the letter and it turned out to be very bland.

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Reviewer:

rita

Reviewed: Jun. 18, 2011

This recipe is very very easy to make, and I suppose for the effort involved, it is great. Since a majority of the ingredients are canned, it does have that canned, bland taste, which again, given the quick fix recipe, still comes out good. I think the cheese was waaaaay to much. I love cheese, but this was more like a cheese enchilada with chiles on the bottom.

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5 users found this review helpful

Reviewer:

wayl0n

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Reviewed: May 2, 2011

Used chicken instead of beef, it was delicious!

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4 users found this review helpful

Reviewer:

Ms.Angie

Reviewed: Mar. 23, 2011

Love this recipe! I do add some taco seasoning which is a nice addition and usually use egg whites with maybe just one egg for less cholesterol. Also, this can be made without the meat and is still very tasty!

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Reviewer:

Teettrav

Reviewed: Jan. 23, 2011

I made this tonight...it is pretty good, I found that I needed to add salt and pepper...it is nothing like a chille relleno, but pretty good and a lot easier to make. I also reduced the milk to 1 cup. I will probably make this again

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3 users found this review helpful

Reviewer:

TNroadrunner

Reviewed: Jan. 20, 2011

very delicious and eay to make,

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18 users found this review helpful

Reviewer:

jenrich08

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Burbank, California, USA

Reviewed: Oct. 6, 2010

Was ok at best...

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3 users found this review helpful

Reviewer:

lolamares

Reviewed: Aug. 13, 2010

great foundation recipe! I used left over steak and ground with spices and veggies. Also used poblano peppers, gave the dish a little kick! Also added a pinch of baking powder to flour to get a fluffy authentic batter.

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3 users found this review helpful

Reviewer:

Yummymommy1

Cooking Level: Intermediate

Living In: Fremont, California, USA

Reviewed: Apr. 20, 2010

I made this and replaced the beef w/ bacon that I diced and fried up quickly. I used 1 can diced green chiles and 1 can diced jalapenos because we like some heat. I served it for breakfast with toast and sliced tomatoes broiled w/ a little cheese on top. It was really good, but even BETTER later, reheated, between two slices of buttered toast as a sandwich. Maybe not traditional but one of the best breakfast sandwiches I've had! I sliced the leftovers into 'sandwich size' and froze to have quick breakkies!

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6 users found this review helpful