Chicken Enchilada Quiche

Favorite Mexican flavors are baked into an easy quiche.

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Servings 8

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( 84 ) Ratings

84 Ratings

5 Stars 17%

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Member Reviews ( 21 )

a76ad465-f08f-429e-958b-820758f2a9a0

Bake-Off® Contest 41, 2004

Jessica Barton

Eugene, Oregon

ingredients 13
Prep Time 15 min
Total Time 1 hr 30 min

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

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Directions

1 Heat 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.
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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 180mg; 180%;
Sodium: 990mg; 990%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 35%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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DawnInVB

report Posted Feb. 12, 2013 12:19 PM

The amount of filling for this pie would fill two pie shells. It was WAY too much filling for one pie crust. The flavor is good but the consistency is a little weird. I used spicy nacho dorito's!!

jsisler1

report Posted Jun. 25, 2011 7:07 PM

My family and I just LOVED this recipe, will be sharing with my friends also!!!

tahoeblue

report Posted May. 16, 2011 2:51 PM

Used Pepper Jack Cheese for more flavor and added a small can of sliced black olives. Any cooked chicken works. Rinsed canned chicken and drained before using. As I am cooking for two this is a great way to use leftover roasted chicken. Great for dinner with a salad.

BarbieKay

report Posted Jan. 26, 2011 2:36 PM

Joyla, if you buy a package of shredded cheese at the store, 2 cups = 8 oz, just like the recipe says. It is referring to weight, not liquid ounces. We loved this recipe. One reviewer said it was bland, but I know we like things spicier, so I added diced jalapenos to the mix. It is easy to make and tastes great!

Joyla

report Posted Dec. 16, 2010 9:44 PM

I just have a question: The recipe calls for (I quote): "2 cups shredded M. Jack cheese (8 oz.)" Do I use 2 cups which is 16 oz. or 1 cup for 8 oz? The same applies to the next ingredient: "1 cup cheddar cheese (4 oz)" Which, 1 cup or 1/2 cup? this sounds good!