Chicken Enchilada Quiche Recipe

Name: Chicken Enchilada Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust, softened as directed on box (Pillsbury - 15 oz. box); 4 eggs; 1 cup half-and-half or 1 cup milk; 1 (12 1/2 ounce) can chicken breasts (chunks in water, drained - 1 1/2 cups); 1 ½ cups tortilla chips, broken; 2 cups monterey jack cheese, shredded; 1 cup cheddar cheese, shredded; 1 cup salsa (Old El Paso Thick & Chunky salsa); 1 (4 1/2 ounce) can green chilies, chopped; ½ teaspoon salt; pepper, if desired; sour cream, if desired; old el paso thick 'n chunky salsa, if desired

Servings: persons

1 refrigerated pie crust, softened as directed on box (Pillsbury - 15 oz. box)
4 eggs
1 cup half-and-half or 1 cup milk
1 (12 1/2 ounce) can chicken breasts (chunks in water, drained - 1 1/2 cups)
1 ½ cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (Old El Paso Thick & Chunky salsa)
1 (4 1/2 ounce) can green chilies, chopped
½ teaspoon salt
pepper, if desired
sour cream, if desired
old el paso thick 'n chunky salsa, if desired

1
Heat oven to 350F 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.
3
Beat in half-and-half.
4
Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt.
5
Pour into crust-lined pan.
6
Sprinkle pepper over top of filling.
7
Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean.
8
Let stand 10 minutes before serving.
9
Cut into wedges.
10
Serve with sour cream and/or salsa.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 refrigerated pie crust, softened as directed on box (Pillsbury - 15 oz. box), 4 eggs, 1 cup half-and-half or 1 cup milk, 1 (12 1/2 ounce) can chicken breasts (chunks in water, drained - 1 1/2 cups), and more.

Yes, Chicken Enchilada Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Quiche

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