Reviewed: Jul. 21, 2012

Great recipe. Huge success :) I added canned chicken and chopped green onions. next time I will add more chile to each tortilla. Will definitely recommend

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1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Jul. 21, 2011

Made this recipe for my co-worker's birthday. My family wanted me to leave it home for them as they were my taste testers. Delicious! I guess I am going to be making it again tonigth for my family. The only change I made was to add some ground beef cooked with onions and chile powder.

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3 users found this review helpful

Reviewer:

Dawneegirl

Reviewed: May 13, 2011

It really wasnt that quick to make. I would suggest putting some enchilada sauce inside the tortilla with the pepper and cheese, as well as pouring it on top of the whole dish itself.

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5 users found this review helpful

Reviewer:

biggirll

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Union City, California, USA

Reviewed: Mar. 3, 2011

These were really good and super easy. Will definitley make them again.

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3 users found this review helpful

Reviewer:

Lydia

Reviewed: Nov. 20, 2010

I made this thought its was rally good I added string cheese with the pepper Jack my tortillas were kinda big so I also added extra fresh peppers that I broiled and pealed I did not have red enchilada sauce so I used a jar of green chile salsa I added chopped onions. After I cooked them I toped with sour cream. If your tortillas are a little stiff I put them in the microwave for 13 seconds before you add any of the peppers, that way they rolled up nice. If your are a chile rellenos fan you will love this reciepe!

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Reviewer:

debee

Reviewed: Aug. 28, 2010

It was ok! Husband and kids enjoyed it alittle. Next time ill change a few things

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3 users found this review helpful

Reviewer:

blp281

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 19, 2010

Very good. Just added extra cheese to the top. I could see it working well with chicken, too.

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4 users found this review helpful

Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Jan. 27, 2010

I made this recipe and it is great. I only had a 10 oz can of red enchilada sauce so mixed it with a 10 oz can of green sauce. It reheats well which is good as there are only two of us and it makes a lot! Will certainly make this one again, a good company recipe too. C Hope

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6 users found this review helpful

Reviewer:

Cristie Hope

Reviewed: Jan. 17, 2010

These were so good! I never thought about putting a whole green chile inside of my enchiladas. I used fresh green chiles, charred them over an open flame, peeled, removed seeds and veins. I also added some shredded beef I had leftover from another recipe on this site. I just melted cheese over top of the enchiladas while baking and left the sour cream and salsa to be added on the side.

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5 users found this review helpful

Reviewer:

AcaCandy

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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12 users found this review helpful