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Chili Rellenos Casserole

Reviewed: Aug. 7, 2012
My family said this was awesome! I had some frozen pasilla peppers so I roasted and peeled them instead of using canned. My boyfriend's mom and I made this dish as if we were making real chile relleno... stuffed peppers with 1/4-inch rectangles of Jack cheese, beat egg whites to a peak, then folded in the yolks, flour, and evap. milk (did not use reg. milk at all) as recipe called for and poured over the peppers (fit approx 8 peppers in a 9X13 pan). Baked for 25 min, then topped with green enchilada sauce and some shredded Jack cheese; baked another 10 min and left in oven to keep warm until it was time to eat. We made homemade spanish rice as a side.
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Cilantro Chicken and Rice

Reviewed: Aug. 7, 2012
This is pretty good, however, I made a few changes. I did not flour & fry the chicken. I opted to cut into bite sized pieces and saute with the garlic & onion. Instead of canned chiles, I used 4 small fresh "chile relleno" peppers from my garden. I also used small red, orange, and yellow bell peppers since I had a bag of them. Additionally, I used dried cilantro only because I did not have fresh. And, 1 1/2 cup white rice instead of the yellow. I did not use cayenne pepper. Oh, and frozen corn instead of canned corn. Once it started boiling, it only took about 20 minutes to cook the rice & serve. I will definitely make again.
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