Mexican Chicken Strata Recipe

Name: Mexican Chicken Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted chicken; 1 Tb olive oil; 1 Tb fine herbs or poultry seasoning; 1Tb dried rosemary; 1 tsp fresh ground pepper; 1 1/2 tsp kosher salt, divided use; 1 large (3- to 5-lb) roasting chicken, rinsed and patted dry; Fresh ground pepper; 1 orange, halved; 1/2 c OJ; 1 cup Swanson chicken broth; Filling; 3 Tb olive oil; 2 medium diced onions; 1 large diced red pepper; 3 cloves fresh garlic, minced; 8 oz sliced fresh mushrooms; S & P to taste; 3 Tb chili powder (to taste); 2 tsp ground cumin; 1 or 2 (to taste) medium chipotle chile (canned in adobo sauce), chopped; 1 small can (4 oz) chopped black olives, drained; 1 small can (8 oz) corn, drained; 1 small can (4 oz) chopped green mild chilies; 1 c prepared medium salsa; 4 to 6 dashes hot pepper sauce to taste; Additional Swanson's chicken broth as needed; Defatted roasting pan juices; Sauce; 1 can mild or medium (to taste) red enchilada sauce

Servings: persons

Roasted chicken
1 Tb olive oil
1 Tb fine herbs or poultry seasoning
1Tb dried rosemary
1 tsp fresh ground pepper
1 1/2 tsp kosher salt, divided use
1 large (3- to 5-lb) roasting chicken, rinsed and patted dry
Fresh ground pepper
1 orange, halved
1/2 c OJ
1 cup Swanson chicken broth
Filling
3 Tb olive oil
2 medium diced onions
1 large diced red pepper
3 cloves fresh garlic, minced
8 oz sliced fresh mushrooms
S & P to taste
3 Tb chili powder (to taste)
2 tsp ground cumin
1 or 2 (to taste) medium chipotle chile (canned in adobo sauce), chopped
1 small can (4 oz) chopped black olives, drained
1 small can (8 oz) corn, drained
1 small can (4 oz) chopped green mild chilies
1 c prepared medium salsa
4 to 6 dashes hot pepper sauce to taste
Additional Swanson's chicken broth as needed
Defatted roasting pan juices
Sauce
1 can mild or medium (to taste) red enchilada sauce
1 can diced tomatoes with mild green chilies
1 can green enchilada sauce
Hot pepper sauce to taste (optional)
About 18 round corn tortillas
2 cups shredded light cheddar (Cabot 50% light cheddar is excellent, or 2% milk sharp cheddar)
Cooking spray
1 cup Dannon plain yogurt for 1 Tb garnish per serving (optional)

1
Roasted chicken
2
Preheat oven to 350u00b0. Mix 1st 5 ingredients in small bowl. Loosen chicken skin on breast and rub seasonings into meat. Season cavity with 1/2 tsp salt and pepper; insert 1/2 orange. Place bird on low metal rack in pan that just fits. Pour water and juice over bird. Roast about 20 minutes per pound, basting every 20 minutes, until juices run clear.
3
Remove from oven and let stand to cool slightly. Discard skin, orange, and bones. Chop or shred roasted chicken. Collect and reserve any drippings from cutting board and all pan juices; refrigerate in small bowl. Refrigerate chicken.
4
Strata
5
In a large skillet (12 inch), heat oil and saute veggies, beginning with onions and peppers until softened and browned slightly, adding mushrooms and garlic toward end. Add chili powder and cumin, S & P, to taste. Discard top layer of fat from chilled pan juices. Add chicken and defatted juice to sauteed vegetables. Add green chilies, salsa, corn, olives. Add additional chicken broth as needed until 1 inch of juice is in pan with mixture. Heat until just warm, cover, and set aside.
6
Combine all sauce ingredients in large, shallow bowl. Season with hot pepper sauce to taste.
7
Spray large baking dish (13 x 11 x 3 inch) with cooking spray. Layer 1 cup sauce in bottom. Dip 6 tortillas in bowl of sauce, allowing excess to drip back into bowl. Layer tortillas to cover pan. Tear dipped tortillas into pieces to fill large gaps between rounds. Cover tortillas with 1/2 chicken mixture. Sprinkle with 1/3 of cheese. Repeat 1 layer tortillas, chicken, cheese. Cover with last 6 dipped tortillas. Cover with any remaining sauce. Reserve 1/3 cheese.
8
Cover with aluminum foil and bake 1 hour at 350 deg. until heated through. Remove cover and sprinkle remaining cheese on top. Heat uncovered until bubbling and cheese is melted (10-15 min). Let stand 5-10 minutes before cutting into squares and serving.

1443

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 37 ingredients. The key ingredients include: Roasted chicken, 1 Tb olive oil, 1 Tb fine herbs or poultry seasoning, 1Tb dried rosemary, and more.

Yes, Mexican Chicken Strata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Strata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions