Chicken Enchilada Quiche

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Prep Time: 15 Min
Total Time: 1 Hr 30 Min
Makes: 8 servings

NUTRITION INFORMATION:
1 Serving: Calories 400 (Calories from Fat 245); Total Fat 27g (Saturated Fat 13g); Cholesterol 175mg; Sodium 1120mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 4g); Protein 23g Percent Daily Value*: Vitamin A 22%; Vitamin C 4%; Calcium 34%; Iron 12% Exchanges: 1 Starch; 3 High-Fat Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 8

Ingredients

  • 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
  • 4 eggs
  • 1 cup half-and-half or milk
  • 1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
  • 1 1/2 cups broken tortilla chips
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup Old El Paso® Thick 'n Chunky salsa
  • 1 can (4.5 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

Preparation

Step 1

1. 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.
2. 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.
3. 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.
High Altitude (3500-6500 ft) Bake at 375°F 55 to 65 minutes. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

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