Chiles Rellenos Casserole

Craving chilies rellenos but not eating out these days! It was good but not great. I did think the simple addition of the eggs and whites to the milk flour mixture was a bit odd, so I beat the whites to soft peaks and attempted to fold them in. The egg, milk, flour mixture was a bit too thin to make this practical but the end texture was fine. I forgot to add the hot sauce but we topped with salsa and served with a side of shredded lettuce, avocado and tomato. Used my own refried beans!

I did NOT give this recipe a 3.9 so Idk why it says that. Dumb. I gave a 3 star rating.

I thought this was absolutely delicious. I followed the recipe exact but added a touch more hot sauce and salt. I'm not sure why so many complaints over the blandness, I thought it was fantastic. My whole family devoured it. I will definitely make this again.

Had high hopes for this one. Prepared as written except, after reading the comments, used 2 cans of whole chiles, and pepperjack cheese (to add some flavor), and didn't add the corn. Found that the bean/cumin mixture overwhelms the dish, and didn't taste the chiles at all. Flavor was OK, but was expecting more "chile rellenos" flavor and was disappointed that it wasn't there. Probably won't make again.

I have been making this since it first came out years ago! I vary it depending on what I have on hand. Simple, hardy, and I almost always have what I need to make!!

This is a surprisingly tasty dish, I will definetly make again. I too doubled the hot sauce. Next time I will probably use a third can of chili's. The chili's all but disappeared in the dish with just 2 cans. I sprinkled chopped green onion on top for a bit of color & served it with light sour cream & salsa. My husband liked it too.

I was skeptical of this recipe, but it turned out really well. I was cooking for a crowd of nearly 20, so I doubled the recipe twice using 9*13 pans. When making the milk and flour slurry, I cut the milk back just a little bit, which worked just fine. The eggs and milk and flour puff up like a souffle in the oven, and then settle back down - and it's important to let the casserole rest for a few minutes before eating, as the recipe directs. I doubled the hot sauce in the milk mixture, and I always use just a tad more salt for CL recipes, and this was no exception. While it doesn't have a lot of heat, it's got great flavor, and is really filling and unique.

I made this dish back in 1995 when I recieved my Cooking Light magazine in the mail. Yes, it needs more spices. Continue to work with it and it will become a family favorite. I make it a day ahead then reheat it for dinner. For some reason, having the casserole sit for a day makes it so much better. This recipe needs to be updated to include putting the chicken into the dish.

my son loves this recipe i just mix it all together instead of layering and bake

I can't really decide if I like it or not. I had to add tabasco to my dish to get more heat, and the eggs on top were sort of a strange texture with the chicken and bean mixture. But I kinda liked it. I liked it more than my husband did, but we both agreed we would try it again. I would maybe increase the spices. It did reheat well for leftovers.

This recipe was very easy to whip together, but it was very bland. If I were to make it again, I would double the hot sauce (I usually like food mild, but the 1/8 tsp. was undetectable in the casserole) and add more spices. I think it could definitely use more salt...maybe green onions? tomatoes? olives? Oh, and use 2 cans of chiles...those were also undetectable in the dish.

this recipe doesn't say when to add chicken mixture- what's up?

We make this once or twice each winter. Refried black beans work well also. Don't skip the onion/cilantro garnish. Sour cream also works nice.

I was surprised at how good this was, and it reheats well! An odd casserole when you look at the ingredients list, but a winner nonetheless.

I have been making this dish for years. It's a healthy treat for my family and easy to make.

I love this! Didn't have problems with it being soggy. We used dark meat chicken from a rotisserie bird purchased for something else, and it was a good use of that meat (also strong in flavor, which helps with the means). I seeded the green chiles because left whole the meal can be a little too spicy for us (not because its too hot, because it overwhelms the dish). I thought this was very easy and it sticks with you.

I have made this 3 times thus far making two substitutions - using ground turkey or ground beef in place of the ground chicken and always using freshly roasted poblano peppers in place of the chilies. When there have been leftovers, they reheat well and are flavorful.

This one was a loser. I made it exactly as written. The texture of the chicken and beans was like mushy cat food. It didn't have enough seasoning, so it was really more like bland, mushy, cat food. I also dirtied a bunch of dishes while making it, and the 1 hour cook time seems like a lot, considering that everything but the topping is already cooked. This one is not worth changing the recipe to make it work for us. I deleted it from my recipe file.