Reviewed: Apr. 12, 2012

Enjoyed this dish. After reading some of the other reviews, I used 3 eggs and used Mexican Tomato Sauce. Also used only 12 oz. of Monterey Jack Cheese, no Cheddar. Thank you.

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Reviewer:

marfels

Reviewed: Apr. 12, 2012

This was nothing like chili rellenos. I added the extra egg as the other's suggested and I wish I hadn't. It was more like baked eggs. I should have just stuck with the original recipe.

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Reviewer:

Kendal

Cooking Level: Intermediate

Home Town: Holly Springs, North Carolina, USA

Reviewed: Apr. 11, 2012

This was absolutely fabulous and easy peasy to prepare...I highly recommend this recipe and thank you so much Clarissa for sharing this recipe. no changes were necessary, but we can think of a few additions that might be nice to add... like shredded chicken in the recipe maybe topped with some sour cream and scallions, but overall an absolute delight and a party in my mouth!

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Reviewer:

randee

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Lantana, Florida, USA

Reviewed: Mar. 18, 2012

This was horrible! I cooked exactly as directed, with the exception of using enchilada sauce instead of tomato sauce. It never set up and came out runny and gooey....completely disappointed!

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Reviewer:

jen03a

Reviewed: Mar. 11, 2012

Excellent! Took the advice from the other reviews: 8x8 pan, Didn't use the regular milk (only used the 5oz of evap milk), Enchilada sauce instead of tomato sauce - only using about 2/3 of the can, 3 eggs, chopped the chiles into 1 inch pieces. Garnished with black olives, green onion, and a little sour creaam.

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Reviewer:

FARKYWON

Reviewed: Feb. 27, 2012

Recipe was awesome and I can hardly wait to make it again. I used fresh poblano peppers and pre-baked them until they were mostly cooked. I cut them into bite sized pieces before putting them in the casserole. I used 3 eggs like other people recommended. I only had tomato sauce, so I used that to make the Ten Minute Enchilada Sauce recipe from this site. Using the enchilada sauce really added a great flavor. I used about 12oz of shredded cheese that was equal parts sharp, mild cheddar and pepperjack.

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Reviewer:

belshers

Reviewed: Feb. 22, 2012

Really wish I had read the reviews better. I made this as the recipe states what a mess to much liquid never set. Epic failure of a recipe

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Reviewer:

skberg

Cooking Level: Intermediate

Reviewed: Feb. 15, 2012

Oh my goodness! This was so good! I used poblano peppers and made my own sauce. I boiled 2 large roma tomatoes with a 1/4 of an onion. Then blended it adding a teaspoon of chicken bullion and a tablespoon of dried oregano. I will be making this again!

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Reviewer:

verobarri

Reviewed: Feb. 4, 2012

Excellent with some changes per reviewers. Only used 8 oz total of a mexican cheese blend, 4 egg whites(3/4 cups liquid eggs whites from carton), 6oz evap. ff milk, 4 tbsp flour, (1) 8 oz can enchilada sauce, black olives. layered in a 8x8 glass dish. Will make again and again! and I am not a big mexican dish fan.

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Reviewer:

Calvin984

Reviewed: Jan. 14, 2012

This tasted very breakfasty to me. It was super easy to throw together. I followed other reviews and only used the evaporated milk, increased egg to 3 and cooked in 8 x 8 pan. I only used one can of green chilis since it was in a smaller pan and I also sliced them up.For the tomato sauce I used Salsa Chipotle by El Mexicano. It is tomato and chipotle together. Lots of great flavor. Sadly, my family did not like this at all. I was surprised since they love green chili enchiladas.

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