Chicken Enchilada Quiche Recipe
Summary
Ingredients
| Pillsbury refrigerated pie crust | 15 Ounce | |
| Eggs | 4 | |
| Half and half/Milk | 1 Cup (16 tbs) | |
| Chunk chicken breast | 12 1⁄2 Ounce (In Water Drained 1 1/2 Cups) | |
| Broken tortilla chips | 1 1⁄2 Cup (24 tbs) | |
| Shredded monterey jack cheese | 8 Ounce | |
| Shredded cheddar cheese | 4 Ounce | |
| Paso chopped green chilies | 4 1⁄2 Ounce | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | To Taste | |
| Sour cream | 1 Tablespoon | |
| Salsa | 4 Ounce (Old El Paso Thick 'N Chunky) | |
| Salsa | 4 Ounce (Old El Paso Thick 'N Chunky) |
Nutrition Facts
Serving size
Calories 999 Calories from Fat 518
% Daily Value*
Total Fat 59 g91%
Saturated Fat 23.9 g119.3%
Trans Fat 0.2 g
Cholesterol 247.7 mg82.6%
Sodium 1748.1 mg72.8%
Total Carbohydrates 81 g27%
Dietary Fiber 4 g16.2%
Sugars 4 g
Protein 34 g68%
Vitamin A 24.5% Vitamin C 17.2%
Calcium 118.1% Iron 49.8%
*Based on a 2000 Calorie diet
Directions
2. 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.
3. 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.
High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.
Comments
The Tortilla Guy says :
CookingMyWay says :
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