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Jessica Barton
Eugene, Oregon
Favorite Mexican flavors are baked into an easy quiche.
Chicken Enchilada Quiche
- Prep Time 15 min
- Total 1 hr 30 min
- Ingredients 13
- Servings 8
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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 thick & chunky salsa
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/2 teaspoon salt
- Pepper to taste, if desired
- Sour cream, if desired
- Thick & chunky salsa, if desired
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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.
Nutrition
460
Calories
30g
Total Fat
22g
Protein
27g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 270
- Total Fat
- 30g
- 45%
- Saturated Fat
- 14g
- 72%
- Trans Fat
- 0g
- Cholesterol
- 180mg
- 59%
- Sodium
- 990mg
- 41%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 4%
- 4%
- Calcium
- 35%
- 35%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
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