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Chicken Strata, Mexican-Style

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Submitted by: semprejoven

 

Sourdough bread, Mexican cheese blend, cooked chicken, salsa, green onion and black beans are layered in a baking dish. A milk and egg mixture with green chilies is poured over, chilled for several hours and baked.
 

Ingredients

  • 10 Slices Sourdough French bread, crusts removed, if desired (divided use)
  • 3 Cups Shredded Mexican Cheese Blend
  • 2 Cups cubed cooked Chicken breast
  • 2 Cups Medium Salsa
  • 1 Cup sliced Green Onions, including some tender green tops
  • 1 Can (15-Ounce) Black Beans, drained and rinsed
  • 4 Large Eggs
  • 2 1/4 Cups whole Milk
  • 1 Can (4-Ounce) Diced Green Chiles, drained
  • 1/2 teaspoon Salt
  • Freshly ground pepper
  • GARNISH: Guacamole, Sour cream, more Salsa, fresh Cilantro Sprigs...as desired - optional

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Method

Fit half the bread into a lightly sprayed or oiled 9-by-13-inch baking dish (the slices can overlap slightly). Top with half the cheese, half the chicken, half the salsa, half the green onions, and half the beans. Repeat the layers. In a medium bowl, whisk together eggs, milk, chilies, salt and pepper, to taste. Pour over top of bread mixture. Cover and refrigerate for several hours or overnight. Preheat oven to 375 degrees. Let strata stand at room temperature for 20 minutes. 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, or garnishes of your choice.

 

Notes: Casserole can be assembled ahead, covered and kept in the refrigerator until ready to bake. Allow 10 minutes more baking time if casserole is COLD when baked. Great for buffets or potlucks...Works well for picnics too!

 

Number of Servings: 8

 

Submitted by: semprejoven ()

 

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