Chicken Strata, Mexican Style |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
Serve with cornmeal muffins, fresh fruit and spicy Bloody Marys. Ingredients:
10 slices sourdough french bread, crusts removed if desired, divided |
3 cups grated monterey jack cheese, divided |
2 cups cubed cooked chicken breasts, divided |
2 cups medium salsa, divided |
1 cup sliced green onion, divided |
1 (15 ounce) can black beans, drained and rinsed, divided |
4 large eggs |
2 1/4 cups whole milk |
1 (4 ounce) can diced green chilies, drained |
1/2 teaspoon salt |
fresh ground pepper |
guacamole |
sour cream |
Directions:
1. Place/fit half the bread into a 13 x9 inch baking dish that has been lightly oiled or sprayed with nonstick cooking spray (the slices can overlap slightly).
2. Top with half the cheese, half the chicken, half the salsa, half the green onions, and half the beans.
3. Repeat layers.
4. In a bowl, whisk the eggs, milk, chiles, salt, and pepper together.
5. Pour over top of bread mixture.
6. Cover and refrigerate for several hours or overnight.
7. Preheat oven to 375°; bring strata to room temperature.
8. Bake, uncovered, for 50-55 minutes or until set and bubbly.
9. Let stand 10 minutes then cut into squares;.
10. Serve with guacamole and sour cream.
|
|