Monday, September 26, 2011

Chicken Enchilada Quiche

If you haven’t noticed by now, I like meals that include pie crust.  It’s probably not the healthiest option, but I like the “pie” aspect and it’s easy and fun for everyone to eat.  Make it Tex-Mex and I’m in.  Recipe from Pillsbury.


-1 refrigerated pie crust, softened as directed on box

-4 eggs

-1 cup milk

-1.5 cups cooked chicken, shredded

-1.5 cups broken tortilla chips

-2 cups shredded Monterey Jack cheese

-1 cup shredded Cheddar cheese (I just used 3 cups Cheddar instead of the two cheeses)

-1 cup Salsa

-1 (4.5 oz) can chopped green chiles (optional)

-1/2 tsp salt

-Pepper to taste


1.  Heat oven to 350 degrees.  Place pie crust in 9” glass pie pan as directed on box for One-Crust Filled Pie.

2.  In medium bowl, beat eggs with whisk until blended.  Beat in milk.  Stir in chicken, chips, cheeses, salsa, 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 if desired.


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