Chicken Chiles Rellenos Strata

Name: Chicken Chiles Rellenos Strata
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 6 cups cubed French bread (about 6 ounces); 2 cans (4 ounces each) chopped green chiles; 2 cups shredded Monterey Jack cheese; 2 cups shredded cooked chicken; 12 large eggs; 1-1/2 cups 2% milk; 2 teaspoons baking powder; 1 teaspoon garlic salt; 1 cup shredded cheddar cheese; Salsa

Total Time Prep: 20 min. + chilling Bake: 35 min. + standing

Yield 10 servings

Test Kitchen Approved

This versatile bake can be made as an entree, a brunch option or a potluck dish. It's one of the easiest meals to assemble on a busy weeknight. —Kallee Krong-McCreery, Escondido, California

Ingredients

6 cups cubed French bread (about 6 ounces)
2 cans (4 ounces each) chopped green chiles
2 cups shredded Monterey Jack cheese
2 cups shredded cooked chicken
12 large eggs
1-1/2 cups 2% milk
2 teaspoons baking powder
1 teaspoon garlic salt
1 cup shredded cheddar cheese
Salsa

Directions

In a greased 13x9-in. baking dish, layer half each of the bread cubes, chiles, Monterey Jack cheese and chicken. Repeat layers.
In a large bowl, whisk eggs, milk, baking powder and garlic salt until blended. Pour over layers. Sprinkle with cheddar cheese. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until puffed and golden at edges, 35-40 minutes. Let strata stand 10 minutes before serving. Serve with salsa.

Nutrition Facts

1 piece: 338 calories, 20g fat (9g saturated fat), 282mg cholesterol, 820mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 27g protein.

This versatile bake can be made as an entree, a brunch option or a potluck dish. It's one of the easiest meals to assemble on a busy weeknight. —Kallee Krong-McCreery, Escondido, California

Recipe Creator