Chicken Strata, Mexican Style

Name: Chicken Strata, Mexican Style
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8 serving(s)
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

Submitted by ratherbeswimmin

"Serve with cornmeal muffins, fresh fruit and spicy Bloody Marys."

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Ready In:: 1hr 35mins
Ingredients:: 13
Serves:: 8

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

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).
Top with half the cheese, half the chicken, half the salsa, half the green onions, and half the beans.
Repeat layers.
In a bowl, whisk the eggs, milk, chiles, salt, and pepper together.
Pour over top of bread mixture.
Cover and refrigerate for several hours or overnight.
Preheat oven to 375°; bring strata to room temperature.
Bake, uncovered, for 50-55 minutes or until set and bubbly.
Let stand 10 minutes then cut into squares;.
Serve with guacamole and sour cream.