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Chicken Enchilada Quiche

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Chicken Enchilada Quiche
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 8
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Favourite Mexican flavours are baked into an easy quiche.
Apr 25, 2018

Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 4 eggs
  • 1 cup half-and-half or milk
  • 2 cans (142 g each) chunks of chicken in water, drained
  • 1 1/2 cups broken tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 cup Old El Paso™ Thick N’ Chunky™ Salsa
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 1/2 teaspoon salt
  • Pepper to taste, if desired
  • Sour cream, if desired
  • Old El Paso™ Thick N’ Chunky™ Salsa, if desired

Steps

  • 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 chilies 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 centre comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Nutrition Information

460 Calories, 30g Total Fat, 22g Protein, 27g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 8 servings
Calories
460
Total Fat
30g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
180mg
Sodium
990mg
Total Carbs
27g
Dietary Fiber
1g
Sugars
4g
Protein
22g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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