I usually make regular chiles relleno, with NM long green chiles or poblanos. It's labor-intensive but delicious. I've always heard of this casserole, but have been hesitant to try it instead of my usual method. Finally gave it a try, & it was great! I used some NM green chile I had frozen, but canned whole chiles would work fine here. I actually made two layers of chile, cheese, & some picadillo had had leftover from tacos (chiles relleno often contain meat--don't know why previous viewer seemed unsure about that). I used the Mexican cheese blend from Kraft. I also omitted the extra milk, using just the 5 oz can of evap milk. I even subbed Bisquick for the flour. It helped to make the topping lighter & puffier. Instead of tomato sauce, I used a small can of green chile enchilada sauce. I cooked this in a deep 8 inch casserole dish, & after the first 25 minutes, when I added the sauce, it took an hour or so, rather than 15 minutes, to get done. In fact, I poked a few holes in the topping to let some of the sauce run down into the dish. It turned out just beautifully, with a puffy green topping. With my alterations, I give this 5 stars. You can make this as spicy as you like. Top with some black olives, sour cream or crema, & enjoy!
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I usually make regular chiles relleno, with NM long green chiles or poblanos. It's...