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Chicken Enchilada Quiche

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By Pillsbury Kitchens
Updated Jan 10, 2010
Bake-Off® Contest 41, 2004
Jessica Barton
Eugene, Oregon
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Favorite Mexican flavors are baked into an easy quiche.

Chicken Enchilada Quiche

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

460 Calories
30g Total Fat
22g Protein
27g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
270
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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