Tuesday, February 10, 2015

Chicken Enchilada Quiche





Chicken Enchilada Quiche
Yield: 6-8 servings
Ingredients:
  • 1 refrigerated pie crust, softened -or- 1 homemade pie crust
  • 1/2 cup refried beans (opt'l)
  • 4 eggs
  • 1 cup half & half or milk
  • 1 1/2 cups shredded chicken (or shredded turkey or cooked ground meat)
  • 1 1/2 cups broken tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 cup salsa
  • 4.5oz can chopped green chiles
  • 1/2 cup corn (opt'l)
  • Salt & pepper, to taste
  • Sour cream and salsa, for serving
Directions:
  1. Heat oven to 350 degrees F. Place pie crust in 9 or 9 1/2-inch pie pan.
  2. (Opt'l) Spread refried beans onto pie crust.
  3. In medium bowl, beat eggs until blended. Whisk in half and half. Stir in chicken, chips, cheeses, salsa, green chiles, salt and pepper. Pour into crust.
  4. Bake 55-65 minutes or until crust is golden and knife inserted into center of quiche comes out clean. 
  5. Let stand 10 minutes before cutting. Serve with sour cream and salsa.

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