Instructions:

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.