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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


  1. Cook sausage in a large skillet over medium heat until browned, stirring to crumble; drain well.
  2. Layer chiles in a lightly greased 13 x 9 x 2-inch-baking dish. Sprinkle with sausage and cheeses.
  3. Combine eggs, milk, and flour mixing well. Pour over sausage and cheese.
  4. Bake uncovered, at 325 degrees F for 45 minutes.
  5. Serve with picante sauce and warmed flour tortillas.

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