Chicken Enchilada Quiche

Quiche gets jazzed with Mexican flavors. Olé!

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

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.

Expert Tips

Use 1 1/2 cups leftover cooked chicken or turkey for the canned chicken.

Garnish the quiche with sprigs of fresh cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
180mg
180%;
Sodium
1260mg
1260%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
35%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.