Reviewed: May 1, 2012

Super easy and delicious. My grandmother made a similar version of this and I think I might actually like this recipe better! My husband said I can make this every week. Thank you!

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Cooking Level: Intermediate

Home Town: Albany, California, USA

Living In: Martinez, California, USA

Reviewed: Apr. 28, 2012

I made this exactly as the receipe read and took it for a pot luck at the end of a meeting. Everyone love it and and many went back for seconds and thirds. It was delicious. There was one serving left which I ate the next day and it was even better. Next time I will make this a day ahead so the flavors can mingle together more and then reheat the next day

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Jacqueline

Reviewed: Mar. 17, 2012

Very easy and delicious! I made it with fresh chilis, a little less cheese, and I used 1 1/2 cans of the enchilada sauce. I think next time I will only use one can of sauce so it wont be quite so runny. Super easy!

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Sheri

Reviewed: Mar. 13, 2012

Very, very good, and easy! There was no spicyness, just the flavor of the green chiles which I liked. Could easily use other types of peppers if you want some heat. After reading reviews I didn't add all 20 ounces of the enchilada sauce. I agree that it would have been too runny. I also added another tablespoon of flour since the liquid mix seemed really thin, but it probably would have been fine without it.

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Heidi

Reviewed: Mar. 6, 2012

I LOVE Chile Rellenos but can rarely have them because of the wheat most restaurants use (NOT authentic). I was so excited to try this and it was awesome!! I also ended up using more peppers (there was just room in the pan.) I had a hard time finding the right peppers and salsa and I live in Arizona! But when I figured it out it was GREAT! Even my picky boyfriend loved it! It holds up well as leftovers too, though it's tough to leave any! My thanks and compliments to the chef!

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Gluten Free Jeannie

Cooking Level: Expert

Home Town: Hoffman Estates, Illinois, USA

Living In: Mesa, Arizona, USA

Reviewed: Jan. 26, 2012

Awesome recipe. I used fresh roasted poblano peppers instead of the canned peppers and it was still yummy.

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Beanie

Reviewed: Jan. 24, 2012

Absolutely delicious!! My Mom and I made this for my Dad. He loves Chili Rellenos. We did a few things differently. We used 12 fresh Anaheim chilis that we sliced, roasted and skinned. I also seasoned the milk mixture with a little onion powder, garlic powder and a pinch of salt and pepper. Dad said it was the best he's had! It was delicious.

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AvoLuvr

Reviewed: Jan. 3, 2012

I found that it needed to cook longer before I added the sauce. Also I added one additional can of whole green chilies. The 2- 10 ounce can of sauce is WAY too much. Part of one can is more than enough. Next time I'll bake until cooked then add sauce and cheese and broil at the end. Quite tasty.

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