Chicken Strata, Mexican Style

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

• Ready In: 1 hr 35 mins
• 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

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.