Chicken-Chile Relleno Strata Recipe

Publisher Photo

Chicken-Chile Relleno Strata Recipe

Be the first to add a review
Publisher Photo
This versatile dish can be made as a entree, brunch or potluck dish. It's also one of the easiest meals to assemble on a busy weeknight. —Kallee Krong-McCreery, Escondido, California
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 35 min. + standing

Ingredients

  • 6 cups cubed French bread (about 6 ounces)
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) 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 (4 ounces) shredded cheddar cheese
  • Salsa

Directions

In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, chilies, 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. Yield: 10 servings.
Originally published as Chicken-Chile Relleno Strata in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p194

  • 6 cups cubed French bread (about 6 ounces)
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) 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 (4 ounces) shredded cheddar cheese
  • Salsa
  1. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, chilies, Monterey Jack cheese and chicken. Repeat layers.
  2. In a large bowl, whisk eggs, milk, baking powder and garlic salt until blended. Pour over layers. Sprinkle with Cheddar cheese. Refrigerate, covered, overnight.
  3. 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. Yield: 10 servings.
Originally published as Chicken-Chile Relleno Strata in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p194

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken-Chile Relleno Strata

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review