Chili Rellenos

• 8 Eggs

• 1 Cup Sour Cream (12 oz.)

• 1 lb medium sausage, cooked and well drained

• 4 Cans Whole Green Chiles

• 4 Cups Sharp Cheddar Cheese

• 4 Cups Mozzarella Cheese

• 1 jar thick and chunky Salsa  with Cilantro

Layer both cheeses (divided) in bottom of 9x13 baking dish.  Top with the green chilies.  Whip together the eggs and sour cream.   Pour over the chilies and cheese.  Add rest of both cheeses.  Bake at 350 degrees for 55 minutes.  Spread salsa on top of rellenos bake for 5 minutes more.