Tuesday, December 05, 2006

Chicken Enchilada 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 ½ cups)
1 ½ cups broken tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup salsa
1 can (4.5 oz) green chiles
½ teaspoon salt
Pepper to taste
Sour cream, if desired

Heat oven to 350 degrees. Place pie crust in 9 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, green chiles, and salt. Pour into crust-lined pan. Sprinkle pepper over top of filing. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted into center comes out clean. Let stand for 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

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