Chicken Enchilada Quiche

Name: Chicken Enchilada Quiche
Ingredients: 1 refrigerated pie crust, softened as directed on box (Pillsbury - 15 oz. box); 4 eggs; 1 cup half-and-half or 1 cup milk; 1 (12 1/2 ounce) can chicken breasts (chunks in water, drained - 1 1/2 cups); 1 12 cups tortilla chips, broken; 2 cups monterey jack cheese, shredded; 1 cup cheddar cheese, shredded; 1 cup salsa (Old El Paso Thick & Chunky salsa); 1 (4 1/2 ounce) can green chilies, chopped; 12 teaspoon salt; pepper, if desired; sour cream, if desired; old el paso thick 'n chunky salsa, if desired

13 ingredients

10 steps

Ingredients

1 refrigerated pie crust, softened as directed on box (Pillsbury - 15 oz. box)
4 eggs
1 cup half-and-half or 1 cup milk
1 (12 1/2 ounce) can chicken breasts (chunks in water, drained - 1 1/2 cups)
1 12 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (Old El Paso Thick & Chunky salsa)
1 (4 1/2 ounce) can green chilies, chopped
12 teaspoon salt
pepper, if desired
sour cream, if desired
old el paso thick 'n chunky salsa, if desired

Directions

1

Heat oven to 350F 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.
3

Beat in half-and-half.
4

Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt.
5

Pour into crust-lined pan.
6

Sprinkle pepper over top of filling.
7

Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean.
8

Let stand 10 minutes before serving.
9

Cut into wedges.
10

Serve with sour cream and/or salsa.