Ingredients
-
1
-
4
-
1
-
1 1/2
-
1 1/2
-
2
-
1
-
1
-
4 1/2
-
1/2
-
-
-
-
-
Directions
Chicken Enchilada Quiche, Dress this quiche up however you like This is great for brunch, or serve with a tossed salad and have it for dinner , Made for a dinner party and first time I’ve made a quiche Easy to make, true to the ingredients and recipe used shredded baked chicken, Sargento Mexican cheese blend, jar salsa and Marie Calendars crusts Turned out well and well enjoyed by guests Will make again , I really enjoyed this dish I accidentally bought mozzarella instead of monterey jack, so used 2 cups of cheddar and 1 cup mozzarella Still tasted great! Also, I guess my deep dish pie crusts weren’t very deep because I was able to get 2 quiches out of the filling No complaints here! Thanks so much! I think I will use this as my new dish when I take meals to new moms!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oven to 350 Degrees F. Transfer Refrigerated Crust to a 9 Inch Glass Deep-Dish Pie Pan. |
|
2
Done
|
in a Medium Bowl Whisk, Beat Eggs Until Blended, Add Half-and-Half Mix Till Blended. Stir in Chicken, Chips, Both Cheeses, 1 Cup Salsa, Green Chilies and Salt. Pour Into Pie Crust. Sprinkle All Over With Pepper (optional). |
|
3
Done
|
Bake 55-65 Minutes or Until Crust Is Light Golden Brown and Knife Inserted in Center Comes Out Clean. Let Stand For 10 Minutes Before Serving. |
|
4
Done
|
Serve With Sour Cream and/or Salsa (optional). |
