Chicken Enchilada Quiche

Name: Chicken Enchilada Quiche
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 1 frozen 9-inch deep dish pie shell; 4 eggs, 1; 1 cup half-and-half or 1 cup milk; 1 1/2 cups chicken, finely cubed (or shredded); 1 1/2 cups tortilla chips, broken; 2 cups monterey jack cheese, shredded; 1 cup cheddar cheese, shredded; 1 cup salsa (chunky); 4 1/2 ounces green chilies, canned drained and chopped (4.5 oz ); 1/2 teaspoon salt; pepper (to taste); sour cream (optional); salsa (extra for serving-optional)

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Recipe by CHILI SPICE

Dress this quiche up however you like. This is great for brunch, or serve with a tossed salad and have it for dinner.

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READY IN: 1hr 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

frozen 9-inch deep dish pie shell
4

eggs, 1
1

cup half-and-half or 1 cup milk
1 ¹⁄₂

cups chicken, finely cubed (or shredded)
1 ¹⁄₂

cups tortilla chips, broken
2

cups monterey jack cheese, shredded
1

cup cheddar cheese, shredded
1

cup salsa (chunky)
4 ¹⁄₂

ounces green chilies, canned drained and chopped (4.5 oz )
¹⁄₂

teaspoon salt
pepper (to taste)
sour cream (optional)
salsa (extra for serving-optional)

DIRECTIONS

Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
Serve with sour cream and/or salsa (optional).

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