Chicken Enchilada Quiche

Chicken Enchilada Quiche
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Ingredients:
1 refrigerated pie crusts, softened as directed on box ( Pillsbury – 15 oz. box)
4 eggs
1 cup half-and-half or 1 cup milk
1 (12 1/2 ounce) cans chicken breasts ( chunks in water, drained – 1 1/2 cups)
1 1/2 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa ( Old El Paso Thick & Chunky salsa)
1 (4 1/2 ounce) cans green chilies, chopped
1/2 teaspoon salt
pepper, if desired
sour cream, if desired
old el paso thick ‘n chunky salsa, if desired

Directions:
Heat oven to 350 F Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.
In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Servings: 8

Time preparation: 15 min.

Time total: 75 min.

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4.4 (1215 votes)

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