Chicken Enchilada Quiche

13 ingredients
4 steps

Ingredients

  • 1 frozen 9-inch deep dish pie shell
  • 4 eggs, 1
  • 1 cup half-and-half or 1 cup milk
  • 1 1/2 cups chicken, finely cubed (or shredded)
  • 1 1/2 cups tortilla chips, broken
  • 2 cups monterey jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 cup salsa (chunky)
  • 4 1/2 ounces green chilies, canned drained and chopped (4.5 oz )
  • 1/2 teaspoon salt
  • pepper (to taste)
  • sour cream (optional)
  • salsa (extra for serving-optional)

Directions

  1. 1
    Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
  2. 2
    In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
  3. 3
    Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
  4. 4
    Serve with sour cream and/or salsa (optional).

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