Try this CHICKEN ENCHILADA QUICHE recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Recipe (3398g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5568 | ||
Calories from Fat: 3558 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 395.3g | 527 % | |
Saturated Fat 210.4g | 1052 % | |
Monounsaturated Fat 127.6g | ||
Polyunsanturated Fat 34.8g | ||
Cholesterol 1019.9mg | 314 % | |
Sodium 4388mg | 151 % | |
Potassium 4024.9mg | 106 % | |
Total Carbohydrate 326g | 96 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 310.2g | ||
Protein 188g | 269 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5568
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