Chicken Enchilada Quiche

1.INGREDIENTS

-1 Pillsbury(R) refrigerated pie crust, softened as directed on box
-4 eggs
-1 cup half-and-half or milk
-1 1/2 cups canned chicken, drained
-1 1/2 cups broken tortilla chips
-2 cups shredded Monterey Jack cheese
-1 cup shredded Cheddar cheese
-1 cup Old El Paso(R) Thick ‘n Chunky Salsa
-1 (4.5 ounce) can Old El Paso(R) Chopped Green Chiles
-1/2 teaspoon salt
-Pepper, to taste (optional)
-Sour cream (optional)
-Old El Paso(R) Thick ‘n Chunky Salsa (optional)

2.COOKING DIRECTIONS

-Heat oven to 350 degrees 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.

Yield: 8 servings

Related posts:

1. Speedy Layered Chicken Enchilada Pie
2. Stove-Top Chicken Enchilada Lasagna
3. Fiesta Chicken Salad
4. Tex-Mex Appetizer Tart
5. Shrimp Enchiladas Verde

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Posted by Sandy Bloom on Sep 8 2008. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry