FBD

Chile Rellenos Sausage Casserole

MexicanPorkEasy55 minBy Northstar

Ingredients

Servings
4
  • 1 lb bulk pork sausage
  • 3 cans (4 oz each) whole green chiles, drained and cut lengthwise
  • 4 cup Colby cheese, shredded
  • 4 cup Monterey Jack cheese, shredded
  • 6 count large eggs, beaten
  • 1 can (5 oz) evaporated milk
  • 2 tbsp all-purpose flour
  • 1 cup picante sauce (for serving)

Instructions

  1. 1

    Preheat oven to 325°F (165°C). Lightly grease a 13×9-inch baking dish.

  2. 2

    Cook sausage in a large skillet over medium heat until browned, breaking up into crumbles; drain fat.

  3. 3

    Layer chile strips in the bottom of the prepared dish. Sprinkle cooked sausage evenly over chiles. Top with both cheeses.

  4. 4

    In a bowl, whisk together beaten eggs, evaporated milk, and flour until smooth.

  5. 5

    Pour egg mixture over the sausage and cheese layer.

  6. 6

    Bake uncovered for 45 minutes until puffed and golden.

  7. 7

    Serve with picante sauce and warmed flour tortillas.