Chicken Enchilada Quiche
Jessica Barton
Eugene, OR
Bake-Off® Contest 41, 2004
$5,000 America's Greatest Cheese
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Makes: 8 servings
Favorite Mexican flavors are baked into an easy quiche.
1 Pillsbury® refrigerated pie crust (from 15-oz box), 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
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.
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.
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.
Bake at 375°F 55 to 65 minutes. After 15 minutes of baking, cover crust
edge with strips of foil to prevent excessive
browning.