I give it a five stars with my alteration. I used fresh chilis from my garden, put them under the broiler, then let them set to cool. Remove seeds and skin. However canned chilis would have been easier and I'm sure I'll use them come winter. The "batter" needs to be doubled with the addition of 2 more eggs. Also, to make your own quick enchilada sauce (I didn't have it on hand, and tomato sauce alone sounded gross), use a can of tomato sauce + 1/8 c chili powder, 1/2 T oil and some water. Heat to boiling then simmer. Of course the initial cooking time needed to be increased with the addition of ingredients. But it is wonderful and very similar -but easier - then chili rellenos that my DH makes.
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I give it a five stars with my alteration. I used fresh chilis from my garden, put them...