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Chicken Enchilada Quiche by


1 deep dish frozen/refrigerated pie crust, thawed and/or softened
4 eggs
1 c half & half
1 1/2 cups cooked and chopped chicken breast
1 1/2 c broken tortilla chips
2 c (8 oz) shredded jack cheese
1 c (4 oz) shredded cheddar cheese
1 c thick and chunky salsa
1 can (4.5 oz) chopped green chiles
s&p to taste
sour cream
chopped tomato or salsa
chopped cilantro
chopped onion
chopped avacado
shredded cheese


Heat oven to 350. In med bowl, wisk the eggs throughly and then add the half/half until well blended. Stir in chicken, chips, cheeses, salsa, green chiles, salt. Pour into pie crust and sprikle pepper on top of filling. Bake 55-65 min or until crust is light golden brown and knife inserted into senter come out clean. Let stand 10 min before serving. Cut in wedges and garnish as desired.

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