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Chicken Enchilada Quiche

  • 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
Eugene, Oregon

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

Steps

Hide Images
  • 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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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