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(Mexican Dish With Eggs, Tortillas, Hot Peppers & Sausage)


  • Chiles Rellenos Casserole
  • 1 package (10-12) flour tortillas, cut or torn into fourths
  • 1 jar hot banana pepper rings, rinsed & drained
  • 1 pound sausage, browned, rinsed and drained (hamburger can be substituted)
  • 1 (12 ounce) package shredded cheese (divided)
  • 1 (12 ounce) can evaporated milk (not condensed milk)
  • 3 Tablespoons flour
  • 7-8 eggs
  • Spices:
  • ½ tsp. garlic powder
  • ½ tsp. hot pepper flakes (opt.)
  • ½ tsp ground cumin
  • ½ tsp. seasoned salt
  • Topping:
  • 1 (10 ounce) can cream of chicken soup
  • ½ soup can of milk


  • Preheat oven to 350°. Grease a 9x13 pan or spray with nonstick spray.
  • Cover the bottom of the baking dish with tortilla pieces . Spread pepper rings and sausage evenly over tortillas and top with half of the shredded cheese.
  • In mixing bowl, beat the evaporated milk with the flour til smooth. Beat in eggs and spices. Pour egg mixture over the meat, peppers, and cheese.
  • Place another layer of tortillas over the egg mixture.
  • Make topping: In a small bowl, beat the soup with the milk. Pour over the top layer of tortillas.
  • Bake 40-50 minutes. When topping looks set (not runny), sprinkle the remaining cheese on top and bake another 5-10 minutes.
  • Serve with sour cream, salsa, chopped green onions, or whatever you like.
  • Tips:
  • A great way to cook sausage (or hamburger) is to “boil” it. Cook over medium-high heat with about 1 cup of water, stirring often. Drain off liquid. It will fall apart!
  • You might try substituting a package of taco seasoning for the spices. I have not tried this yet, but it would be much easier and probably pretty tasty!
  • It’s ok to use regular milk if you don’t have evaporated milk. You may need to adjust (lessen) the baking time a bit.
  • I use a stoneware pan. You may need to adjust baking time if you use a metal pan.

Categories: Breakfast  Brunch 
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