Chile Rellenos Sausage Casserole
|Title:||Chile Rellenos Sausage Casserole|
1 pound bulk pork sausage
3 (4 ounce) cans whole green chiles, drained and cut lengthwise
4 cups (16 ounces) shredded Colby cheese
4 cups (16 ounces) shredded Monterey jack cheese
6 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
Cook sausage in a large skillet over medium heat until browned, stirring to crumble; drain well.
Layer chiles in a lightly greased 13 x 9 x 2-inch-baking dish. Sprinkle with sausage and cheeses.
Combine eggs, milk, and flour mixing well. Pour over sausage and cheese. Bake uncovered, at 325 degrees F for 45 minutes.
Serve with picante sauce and warmed flour tortillas.