Bake-Off® Contest 41, 2004
Eugene, Oregon

Chicken Enchilada Quiche

Favorite Mexican flavors are baked into an easy quiche.

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20 reviews.
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  • prep time 15 min
  • total time 1 hr 30 min
  • ingredients 13
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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