Enchilada Quiche Recipes

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.

Provided by CHILI SPICE

Categories Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

Chicken Enchilada Quiche image

Steps:

Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
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).
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.
Serve with sour cream and/or salsa (optional).

Nutrition Facts : Calories 375.2, Fat 25.9, SaturatedFat 13.2, Cholesterol 144.2, Sodium 736.7, Carbohydrate 19.1, Fiber 1.6, Sugar 2.2, Protein 17

Ingredients

1 frozen 9-inch deep dish pie shell
4 eggs, 1
1 cup half-and-half or 1 cup milk
1 1/2 cups chicken, finely cubed (or shredded)
1 1/2 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (chunky)
4 1/2 ounces green chilies, canned drained and chopped (4.5 oz )
1/2 teaspoon salt
pepper (to taste)
sour cream (optional)
salsa (extra for serving-optional)

CHICKEN ENCHILADA QUICHE

Make and share this Chicken Enchilada Quiche recipe from Food.com.

Provided by coconutcream

Categories Mexican

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Chicken Enchilada Quiche image

Steps:

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.

Nutrition Facts : Calories 410.7, Fat 28.6, SaturatedFat 14.2, Cholesterol 185.3, Sodium 757.1, Carbohydrate 13.2, Fiber 0.9, Sugar 2.9, Protein 25.2

Ingredients

1 refrigerated pie crust, softened as directed on box (Pillsbury - 15 oz. box)
4 eggs
1 cup half-and-half or 1 cup milk
1 (12 1/2 ounce) can chicken breasts (chunks in water, drained - 1 1/2 cups)
1 1/2 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (Old El Paso Thick & Chunky salsa)
1 (4 1/2 ounce) can green chilies, chopped
1/2 teaspoon salt
pepper, if desired
sour cream, if desired
old el paso thick 'n chunky salsa, if desired

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