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Chicken Enchilada Quiche

83 Ratings

21 Comments

Prep 15 min
Total 1 hr 30 min
Ingredients 13
Servings 8

Favorite Mexican flavors are baked into an easy quiche. MORE+ LESS-

Bake-Off® Contest 41, 2004

Jessica Barton

Eugene, Oregon

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

eggs

cup half-and-half or milk

can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)

1 1/2

cups broken tortilla chips

cups shredded Monterey Jack cheese (8 oz)

cup shredded Cheddar cheese (4 oz)

cup Old El Paso™ Thick 'n Chunky salsa

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

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 45%
Saturated Fat 14g 72% Trans Fat 0g
Cholesterol: 180mg; 59%
Sodium: 990mg; 41%
Potassium: 180mg; 5%
Total Carbohydrate: 27g; 9%
Dietary Fiber 1g 4% Sugars 4g
Protein: 22g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 35%; 35%
Iron: 8%; 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;