Chicken Enchilada Quiche

Name: Chicken Enchilada Quiche
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 refrigerated pie crust, 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) can 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) can green chilies, chopped; 1/2 teaspoon salt; pepper, if desired; sour cream, if desired; old el paso thick 'n chunky salsa, if desired

Submitted by coconutcream

"A nice take on the traditional quiche!"

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 8

ingredients

1 refrigerated pie crust, 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) can 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) can 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.

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Reviews

This excellent! Will make again and again.

donniestaggs
This is a Pillsbury Bake-ff recipe and definitely worth your while! I love it. It's tasty and has a nice consistency.

Stephie B.

RECIPE SUBMITTED BY

coconutcream

USA

I'm a journalism and French major at the University of Georgia who discovered the joy of cooking a couple of years ago. I spend my summer vacations making dinner almost every night for my family, which includes my two younger sisters (11 and 14), and leap at the opportunity to cook every time I go home for a weekend visit...unfortunately, cooking in the dorms is more trouble than it's worth! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com" /><a href="http://photobucket.com" target="_blank"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></a>

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