I have now made this recipe twice. Once, exactly as written (because I kind of have a pet peeve about trying the original before you make changes), and the second time based on some input from other reviewers. I would give this five stars either way. There is nothing wrong with the original way it is written. In fact, I might argue that it is a little closer to "authentic" chili rellenos (with the exception of the tomato sauce, which was a little bland). Dishing it out and serving it alongside beans and rice, it was a great meal. If you make it in a smaller dish, the casserole is a little thicker, and I do like that, as well. Servings seemed a little more substantial. I did find that, making it in the smaller dish, I didn't need as much milk. I did not cook it longer (as others have suggested you do if you make it in a smaller dish), and it was just fine. The second time around I made it in a smaller dish, eliminated the second milk and added one more egg. I liked it eggier, I must add. So if I make it either way, I will add the additional egg. And I will always use enchilada sauce instead of tomato. Either way you make it, be sure to let it sit for about 10 minutes to let it firm up. This is an amazing recipe and I'm so glad I found it. One other change I will do next time is use more Monterey Jack cheese than cheddar, because that feels more like the real thing to me. Thanks for the recipe!
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I have now made this recipe twice. Once, exactly as written (because I kind of have a pet...