Chicken Strata Mexican Style

By Fresh2

Serve with Bloody Marys and cornbread

Ingredients

• 10 slices sourdough French bread, crusts removed if desired (divided use)
• 3 cups grated Monterey Jack cheese
• 2 cups crubed booked chicken breast
• 2 cups medium salsa
• 1 cup sliced green onions, including some tender green tops
• 1 (15-ounch) can back beans, drained and rinsed
• 4 large eggs
• 2 1/4 cups whole milk
• 1 (4-ounce) can diced green chiles, dreained
• 1/2 tsp salt
• Freshly ground black papper
• Garnish
• Guacamole
• Sour cream

Preparation

Step 1

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, helf the chicken, half the salsa, half the green onions and half the beans. Repeat the lawyers.

In a medium bowl, whisk together eggs, milk, chiles, salt and pepper to taste. Pour over the top of bread mixture. Cover and refrigerate for several hours or overnight.

Preheat oven to 375 degrees. Bring strata to room temperature. Bake, uncovered, until set and bubble, 50-55 minutes. Let stand for 10 minutes. Cut into squares and serve with guacamole and sour cream.