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Chicken Strata Mexican Style Recipe

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This recipe for Chicken Strata Mexican Style is from The Knueppel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 slices sourdough French bread, crusts removed if desired (divided use)
3 cups grated Monterey Jack cheese
2 cups cubed cooked chicken breast
2 cups medium salsa
1 cup sliced green onions, including some tender green tops
1 (15-ounce) can black beans, drained and rinsed
4 large eggs ·
2¼ cups whole milk
1 (4-ounce) can diced green chilis, drained
½ teaspoon salt
Freshly ground pepper
Garnish:
Guacamole
Sour cream
Directions:
Directions:
Fit ½ the bread into lightly sprayed or oiled 9x13 baking dish (slices can overlap slightly).
Top with ½ the cheese, ½ the chicken, ½ the salsa, ½ the green onions and ½ the beans.
Repeat layers.
In medium bowl, whisk together eggs, milk, chilis, salt and pepper to taste.
Pour over top of bread mixture.
Cover and refrigerate for several hours or overnight.
Preheat oven to 375º F.
Bring strata to room temperature.
Bake, uncovered, until set and bubbly, 50 to 55 minutes.
Let stand for 10 minutes.
Cut into squares and serve with guacamole and sour cream.
Number Of Servings:
Number Of Servings:
8

 

 

 

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