Chicken Enchilada Quiche

Favorite Mexican flavors are baked into an easy quiche.

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