The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 9, 2009
i don't know what i did wrong. maybe i didn't cook it long enough. but it was watery and the texture wasn't all that great. i think next time i will cook longer and lay tortillas on bottom and in btw layers. oh and i did get rid of the milk and used enchilad sauce instead and half the amount of cheese. i took everyones advice but it wasn't that great.
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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 7, 2009
I didn't really enjoy this, it was sorta like scrmabled eggs mixed with some chili peppers. I won't make this again.
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Cooking Level: Intermediate

Home Town: Palmer, Massachusetts, USA
Living In: Chicopee, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 4, 2009
I didn't think that this receipe would be one that we would turn into a once a week meal but my family LOVED it! It was full of great flavor and my husband who eats chili rellenos when we go out to restrants was in amazment. He even raved about it the next day when he came home from work! I did double the egg, milk mixture because I didn't think it covered the entire casserole with the way the reicepe called for and it turned out GREAT! This will be a staple in our house for years to come.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 3, 2009
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 2, 2009
It doesn't get any easier than this. Great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 1, 2009
This was a hit to a camping gathering. Everybody wanted the recipe. My husband like it so much, we made it again, and froze some of it for leftovers. We will diffently make this again and again and again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 25, 2009
This just wasn't for us. I like chili rellenos, but this just didn't work. I can't really put my finger on what was wrong with it. If I ever did make it again, I'd either use the green enchilada sauce or just tomato sauce instead of the red enchilada sauce, which is what I used based on a couple of reviews I read. I followed the recipe otherwise (oh, except I added some shredded chicken, too). We didn't hate it by any means, just didn't go back for seconds and probably won't make it again.
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Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 23, 2009
This was fantastic! I followed the recommendations of other reviewers and sliced the chilis. I also used only 8 oz of shredded cheddar and skipped the other cheese - it was perfectly cheesy this way without being too much. My husband loved this too and said it was a keeper!
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Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 19, 2009
This is fabulous! I add shredded beef or ground beef when I make it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 13, 2009
VERY GOOD! I followed the recipe exactly (except I used enchilada sauce) and it needs more chilis. I say get 4 cans not 2. It didn't fill up my 9x13. We ate it with corn tortillas and sour cream.
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Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA
Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 11, 2009
I did not care for this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 6, 2009
Should be 10 stars!! This is one of my most favorite recipes on this site. We love chili rellenos but don't like to deep fry. This has the same flavor but much easier and not as greasy. LOVE IT!! We use Hatch chilies - the BEST. You might want to double the recipe and so you have some for breakfast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 5, 2009
I loved this recipe! I will definitely make this again! I did make a few changes though. First I trippled the egg's,flour, and doubled the milk's. I also added some garlic to the tomatoe sauce. I used a large can of peppers too. I liked the extra peppers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 5, 2009
I got a similiar recipe from a coworker several years ago and have been making it ever since. This is a wonderful recipe that is on my family's favorite list. My changes: my family prefers diced chili's instead of the whole ones. Also, I use 3 eggs instead of 2, 1 cup whole milk in addition to the canned milk and a can mild enchilada sauce instead of the tomato sauce. Overall, a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 4, 2009
This was super easy and had great flavor. However, it really didn't hold up like a casserole. It seemed more like a cheese dip. If you are a cheese love, you won't be disappointed - it's loaded with cheese. We followed the recipe as written, except we did substitute in enchilada sauce instead of tomato sauce. My husband and I both thought it could use something else for stability. The egg/milk/flour mixture did not hold it together at all. Next time, I think I will try to put cornbread in for the first layer, and halve the amount of cheese. I also thought shredded chicken would be a great addition.
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 3, 2009
I've made this several times now and always to rave reviews. The only thing I change is that I use green chili enchilada sauce instead of the tomato sauce on the top. Very good. Thanks!
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Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA
Living In: Show Low, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 27, 2009
Great easy to follow receip. My husband Loved it! I also added Enchilada sauce and used 3 eggs, on the milk, i only used 1/2 cup of the evaporated milk and it was deliscious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 25, 2009
I have been making a recipe similar to this one for years. I use fresh anaheim peppers from my garden and char them and peel them. I put corn tortillas on the bottom of my pan and then layer the chili's and cheese. I saute up mushrooms, onions, garlic and jalapeno pepper and put that inside the chili's. I put the marinara sauce right over the chili's and cheese, pour egg mixture and put more cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 14, 2009
Absolutely a five star (with some of the previously suggested modifications.) I.e. 8x8 or 9x9 pan and mild enchilada sauce instead of tomato sauce. I used more cheese than suggested - about 12-14 ounce of Colby Jack and 4-6 oz of Monterey Jack and baked a bit longer... about 5-10 minutes. I made this for 2 parties with very different crowds and it was a major hit at both. Everyone seems to assume it's going to be spicy and then, realizing it's very mild (depending on your choice of enchilada sauce), they are in line again loading up their plates. It's also very easy to make!
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jbo
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Cooking Level: Beginning

Living In: Elmhurst, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 8, 2009
Yum! Followed suggestions of other users and made the following changes: 8 X 8 pan (a must!), one can enchilada sauce, 3 eggs, omitted evaporated milk and just used 1 cup milk. Delicious!
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Cooking Level: Beginning

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