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Chicken Enchilada Quiche

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Posted By: MomsDiner
Posted In:  Breakfast/Brunch
Page Views:  1820 views
Preparation Time:  15 minutes
Cooking Time:  75 minutes
Course: breakfast
Cusine: north american

Ingredients

1 box Pillsbury® refrigerated pie crusts, 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 Old El Paso® Thick 'n Chunky salsa

1 can (4.5 oz) Old El Paso® chopped green chiles

1/2 teaspoon salt

Pepper to taste, if desired

Sour cream, if desired

Old El Paso® Thick 'n Chunky salsa, if desired

Directions

1Heat 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.

2In 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.

3Bake 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.

 

www.pillsbury.com

 

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