Chicken Enchilada Quiche

 This was the very first quiche I ever ate.  The thought of eating an "egg pie" made me want to gag.  In this quiche you can't even taste the eggs or see them.  If you don't like eggs, you would probably still like this.  It tastes so good with the green chiles and salsa mixed in. If it hadn't been for this quiche, I don't think I would have ever tried a "real" quiche.  

Chicken Enchilada Quiche

Chicken Enchilada Quiche
from Old El Paso Mexican Special Edition 2005

Ingredients - 

• 1 Pillsbury refrigerated pie crust (from 15 oz box), softened as directed on box
• 4 eggs
• 1 c. half-and-half or milk
• 1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 c) or use left over grilled, baked or rotisserie chicken
• 1 1/2 c. broken tortilla chips
• 2 c. shredded Monterey Jack cheese (8 oz.)
• 1 c. shredded Cheddar cheese (4 oz.)
• 1 c. Old El Paso Thick 'n Chunky Salsa (I use fresh salsa from the refrigerated section)
• 1 can (4.5oz) Old El Paso chopped green chiles
• 1/2 tsp. salt
• Pepper to taste
• Sour Cream, if desired
• Old El Paso Thick 'n Chunky salsa, if desired (I use fresh salsa from the refrigerated section)

Directions -

1. Heat oven to 350 degrees.  In 9 or 9 1/2 inch glass deep dish pie pan, place pie crust as directed on box for one-crust filled pie.
2. In medium bowl with wire whisk, beat eggs until blended; beat in half-and-half.  Stir in chicken, chips, both cheeses, 1 cup salsa, green chiles and salt. Pour into pie 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.

Serves 8.

Calories per serving - 480

I like to have sour cream, salsa & guacamole.

Just to let you know,  I don't bake many pies and don't really know how deep a deep dish pie pan is.  I used a deep glass baking dish that is about 3 inches deep.  It works great.  One other thing....I don't like chunky salsa, so I always run it through the food processor and make it smooth.