I have been making this recipe for a few years now and love it! I do add an extra egg and only use the evaporated milk, otherwise it turns out way too soupy! Sometimes I use less chilis/cheese and have a smaller casserole, sometimes I use more chilis/cheese and have a larger casserole. This recipe is very forgiving. I use this strictly as a vegetarian meal. I did have issues with the sauce that goes on top and tried salsa, enchilada and ranchero sauces as various times. However, I didn't really like any of these - they all seemed to overwhelm the chilis. I took another look at "tomato sauce," and thought that just couldn't be what the contributor meant. I took another look at the Mexican food section, and lo and behold I stumbled on it! Mexican tomato sauce! The brand I like is El Plato Mexican Tomato Sauce (Hot). It adds a flavoring, with a little heat, without completely overwhelming the entire dish. And it comes in the perfect 8 oz size. Love, love, LOVE!
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I have been making this recipe for a few years now and love it! I do add an extra egg and only...