The whole family loved it even the one that dislikes any kind of chilis. Thank You

I used this recipe as a basic starting point and changed it in the following ways. One layer of chili's, half cheese, next layer of chili's, the rest of the cheese. Used three eggs, added red onions, cilantro and garlic to the egg milk mixture. Baked according to the recipe, topped with a can of "El Pato" (the duck) mexican style hot tomato sauce. It was really good.

Not bad! Like other suggested, i used enchilada sauce instead of tomato, a little more than half the suggested amount if cheese. i also added a layer of chicken between the chiles. Other than that, i followed the recipe. i'd make it again.

This was very yummy. A quick way for my favorite dish "Chili Rellenos". I am used to the old fashioned way I learned from the Mexican Sunset book from the 50's. I used an 8x 8 square pan and used 4 eggs, beat for about 2 minutes, and added Enchilada sauce at the end of the cooking time. I used 2 packages of 8oz shredded Mont. Jack cheese. I wasn't worried about calories or fat for this, my favorite meal. GREAT recipe and THANKS for the great, easy rendition of a fav of mine. ;)

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 is the second time I have made this dish. Loved it the first time I made it following the recipe exactly. The second time, I had about 1/2 lb. of ground chuck so I cooked it, drained it and added onions and garlic like someone recommended. I also used enchilada sauce as someone else recommended. I used about 8 Anaheim chiles and an extra egg as per another suggestion. (Added salt and pepper to the egg mixture.) When layering, I added fresh cilantro and jalapeno slices cuz we love more spicy. I also used the 4-cheese Mexican blend (Monterey Jack, Cheddar, Queso Quesadilla & Asadero Cheese) that I had on hand. WONDERFULLY DELICIOUS!! This is a fabulous recipe and I want to try it with chicken and green enchilada sauce as per another cook. This is a versatile recipe.

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.

Like many others, I added an additional egg and omitted the milk from this recipe. Enchilada sauce was substituted for tomato sauce. This recipe works well if it is doubled in a 9 x 13, but it might be necessary to cook a little longer. This would be a great meal with added shredded chicken or beef and served with rice. Delicious. With the revisions, this recipe gets a 5.

I took liberties with this recipe and started with a layer of enchilada sauce, then a layer of refried beans, then a layer of steamed swiss chard, then a layer of fresh roasted green chilis, then just a fraction of the cheese from the recipe, and finally, I did add one egg to the 'batter' on top. I did add enchilada sauce at 20 minutes, and cooked it an additional 10-15 than the recipe said- since I added so much other stuff. It was good- but next time I would add salt and pepper to the dish before it was put in the over. Nice and hearty, but light, and my 20 month old was asking for seconds!

Really tasty, easy, and you can add jalapeno if you want some spice. thanks for the recipe it's a family favorite now.

turned out awesome!! and very easy to make.

I really didn't care for this at all - but my husband loved it and wants to have it again! That won't be happening with me as the cook - but I guess I'll just give it a neutral rating. I did not like the taste of the canned chile peppers at all. And, it seemed real "eggy" like a Mexican fritata or quiche. Just not what I expected a "Chile Rellenos Casserole" to consist of. I will keep searching for a more traditional recipe for Chile Rellenos. Something more like what you would be served at a Mexican restaurant.

made this for dinner last week. husband love it. there were no leftovers! i used freshly roasted peppers from the farmers market. yummy.

I didn't intend to change anything in this recipe...except to reduce the cheese to 6 oz each instead of 8 to save some fat and cals. But when I starting preparing it, I realized I had no evaporated milk. So I improvised. I used 1 full cup of milk (instead of 1/2) and 3/4 cup of light sour cream, mixed together to get a thick consistency. I doubled the eggs and flour and used a glass 13X9 pan. I layered all the cheese by mistake instead of reserving some for the top. So since I had already screwed up, I made our family chili relleno sauce and served it on the side instead of topping it with the tomato sauce, and baked it for 50 minutes. After all of my abusing of the recipe, it was still just delicious. Highly recommend.

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.

My family loved this dish! I roasted Poblano & Anahiem Peppers instead of the called for canned peppers, and it was delicious!