10 Reviews of Chile Relleno Casserole

From: diane-young

On May 6, 2002

Excellent texture. I spiced it up with garlic, cumin and chili powder in the milk mixture and it was more to my tast.

From: Amateur Chef C

On Sep 29, 2008

This recipe is wonderful and it touched my life in a very special way. Recently I went to Chicago to visit my Uncle, who is ill with multiple myloma. At dinner one evening, we were discussing Mexican food, and I mentioned one of the foods I enjoy, but had not yet attempted to make, was Chili Relleno. My Uncle, who is from Mexico, mentioned he had eaten a chile relleno casserole at a pot luck at work once, and wondered if one could find the recipe on the internet. Well, I looked and found this recipe. Needless to say, I was nervous to make something for the first time for someone else. However, this recipe was easy to make, and delicious! However, the best part about it was I made my Uncle HAPPY and he ENJOYED it immensely!

From: Courtney K.

On Mar 22, 2008

We love chili rellenos but don't always have time for all the work involved. This recipe was a great substitute. I used whole wheat flour and 12-16 whole green chilies that had been roasted and then frozen (which makes for easy peeling upon defrosting). We ate our casserole in burritos with mashed pinto beans. Yum!

From: Titanium Chef

On May 6, 2002

This was a big hit for the Cinco de Mayo festivities at our house. My grocery store didn't have the whole canned peppers, so we did the char/steam/scrape thing with about 4 fresh bell peppers, which worked fine. Thanks for posting!

From: chellerik

On Aug 30, 2005

Excellent: Easy to make great flavor, I used fresh from the garden hot peppers that I just wash cleaned and sliced thinly. When served I topped with taco sauce. I'm already sharing this recipe with others. Kim Lucas, Brownsburg, In

From: 1specialmom

On Aug 24, 2009

My family loved this casserole. I have made this several times already. Very easy to make. Taste just as good as my mom's chile rellano's with out all the hard work, and better yet "No Frying". I used two can's of chiles. I opened the chiles, took out any seeds, and dryed them with a paper towel to get rid of excess moisture. When casserole was done I topped each serving with my mom's chile rellano sauce and it was perfect. I miss my mom and this brought back wonderful memories of her. It has become a family favorite.

From: Amber of AZ

On Oct 24, 2005

Delicious and it made the house smell good while cooking. I really liked this recipe and the leftovers were even better. Be sure to let your chili's drain really well.

From: Rev Dr J

On Nov 16, 2009

my family loved this casserole. i found that i needed far more than 8 oz of chiles however. i started with the 8 oz of whole green chiles, but that was only enough for the first layer. so i used 3 cans of diced green chiles that i had in the pantry. they loved the diced layer better then the whole layer, so i will probably used all diced the next time

From: kyabean

On May 4, 2002

From: Kim Weimer

On Apr 30, 2005

I have made this dish for my family several times, and each time they always ask for more. All I did was add a little onion to the top. Great recipe!!!!! Thanks