WOW! I was surprised how much this casserole does taste like chili rellenos. My husband loves chili rellenos and he flipped over this casserole. So did I. Following others on some changes, I used an 8x8 dish, 3 eggs, the evap. milk and about 3 TBS of half and half (milk would do fine). I had some left over Rotel tomatoes so I sprinkled some of those in the middle of the layers. I used the amount of cheese called for in the recipe. For the final sauce I mixed 8 oz of tomato sauce with about 1/4 cup very HOT salsa, a dollop of the canned Rotel and 1/2 teaspoon sugar just to enhance the spicy flavors. I love this recipe and cannot wait to try it with fresh peppers. I used the whole fire-roasted, canned peppers. I think the canned diced peppers would not work well. There are so many ways to play with this recipe. Salsa verde, enchilada sauce, fresh peppers, various combos of cheese, etc. When I try a new dish that is said to be like another, as in this recipe, I don't tell whomever I am serving it to that it is like something else. I just called this a Mexican casserole. That way I don't set up an expectation of how it should taste so if it doesn't taste a lot like the original dish to someone it can be enjoyed for how it does taste. Without knowing the name of the dish, my husband commented on how much this tastes like chili rellenos. :)
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WOW! I was surprised how much this casserole does taste like chili rellenos. My husband loves...