Reviewed: Apr. 26, 2006

I would consider these more of a cheese enchilada than a chiles rellenos. They are however good. I used the 10 minutes enchilada sauce recipe from this sit that I added low fat sour cream too. I also used 50% low fat pepper jack to cut back on some of the calories and low fat tortillas. You never would have known it was a lot fat dish. Very easy to make and very tasty.

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Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 16, 2006

This recipe calls for 12 ounces of canned whole green chiles. I only found the chiles in 7 oz. cans, so I used two (14 oz. total). It wasn't enough. Next time I will use at least four cans. These were easy and very tasty. I think plain monterey jack cheese would work fine.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 22, 2004

I used fresh chiles (not canned) but recipe still worked great. I would leave in the oven longer to get the fresh chiles softer. I also added an extra can of chopped green chiles to the sauce and it was very good that way.

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