Mexican Chicken Strata Recipes

Steps:

• Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm., In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese., Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Steps:

• In a greased 13x9-in. baking dish, layer half of each of the following: 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, 35-40 minutes or until puffed and golden at edges. Let stand 10 minutes before serving. Serve with salsa.

Steps:

• Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350° for 20-30 minutes until golden brown and crisp. , Transfer to a large bowl. Stir in the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted in the center comes out clean. Serve with gravy if desired.

Steps:

• Heat butter in large skillet over medium heat. Add onion and celery and cook uncovered, stirring occasionally, about 5 minutes. Add asparagus, water and cover. Cook until asparagus is crisp-tender, about 3 minutes. Uncover and cook until all liquid is evaporated, about 2 minutes. Transfer vegetables to large bowl.
• Add chicken and mayonnaise, mix well. Whisk milk, broth, eggs, parsley, chives, salt and pepper in another bowl.
• Lightly butter a 13x9 inch glass baking dish. Spread half of bread cubes in dish; top with chicken mixture. Spread remaining cubes over chicken. Pour egg mixture over ingredients in dish. Cover and refrigerate for 4 to 10 hours.
• Preheat oven to 350°F Bake strata for 45 minutes. Sprinkle with cheese; bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes; serve hot.

Steps:

• Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
• Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
• Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
• To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
• Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
• Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

Steps:

• Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
• Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
• Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.