CHICKEN ENCHILADA QUICHE

Category: Main Dish

Cuisine: not set

Ready in 1 hour 30 minutes
by rotts4me

Ingredients

1 box Pillsbury™ refrigerated pie crusts softened as directed on box

4 eggs

1 cup half-and-half or milk

12 1/2 oz chunk chicken breast 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 Old El Paso™ Thick 'n Chunky salsa

4 1/2 oz Old El Paso™ chopped green chiles

1/2 teaspoon salt

Pepper to taste 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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