Reviewed: Aug. 27, 2011

This is a darn good dish! I just made it in the toaster oven. I followed the suggestions and only did the canned milk. I used El Pato tomato sauce, which is nice and spicy. I will make this again!

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2 users found this review helpful

Reviewer:

MaggieSue

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Reviewed: Aug. 25, 2011

This recipe was okay and easy to make, but way too much cheese.

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2 users found this review helpful

Reviewer:

Andrea

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

Reviewed: Aug. 6, 2011

I actually made my own roasted peppers and it was still super easy. Everyone raved about it.

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3 users found this review helpful

Reviewer:

tboon

Cooking Level: Intermediate

Home Town: Unionville, Pennsylvania, USA

Reviewed: Jul. 21, 2011

I would have gave this a 5, but i think it needs another can of chilis, or a smaller pan. I used a 9x13 as called for, but each can only has 3 chilis so the chilis were stretched kind of thin. Flavor was is was really good! i could not find monteray jack without jalepenos, so i used weight watchers mexican shredded cheese and cheddar cheese. It was simple to make, went well with fajitas and spanish rice i made. I will make it again but with more chilis :)

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3 users found this review helpful

Reviewer:

wcumom1

Cooking Level: Expert

Reviewed: Jul. 16, 2011

I use green enchilada sauce instead of tomato sauce, and I double the egg mixture part. I also buy two of the big cans of green chilies. I don't measure the cheese, I just keep layering the chilies and the cheese till it's gone. Oh, I also use the biggest glass baking dish I have. Comes out perfect and it's enough for my family of 6 to eat twice.

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5 users found this review helpful

Reviewer:

yoursonly77

Reviewed: Jul. 12, 2011

Excellent! Followed others' advice and used an 8x8 pan as well as enchilada sauce instead of tomato sauce. Took about 45-50 minutes to bake, and was delicious!!!

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3 users found this review helpful

Reviewer:

Jill

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Jul. 6, 2011

As other reviewers suggested, I used 3 eggs, only the canned milk and enchilada sauce. Served with Spanish rice and chips and salsa. Great meal.

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3 users found this review helpful

Reviewer:

SCHMURRY

Reviewed: Jun. 30, 2011

Wow is this awesome and easy. I made it almost exactly as written. Only change was using a 2% Mexican cheese blend and a couple more green peppers. Wife thought it had too much cheese (she's not big on cheese) so I'll use less cheese next time to try to cut down on the calories as well. But am I ever happy I found this recipe!

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2 users found this review helpful

Reviewer:

doobie31

Reviewed: Jun. 29, 2011

This was incredibly simple to make and extremely tasty! I doubled the recipe and used green enchilada sauce instead of the tomato sauce, as recommended. I also added a sprinkle of garlic salt over the cheese layer between the peppers. Our daughter is a vegetarian and loved it! I also cooked crumbled pork sausage for my husband and I and sprinkled over the top before serving. A little sour cream and some salsa and we were set!

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4 users found this review helpful