Chicken Enchilada Quiche
|Pillsbury refrigerated pie crust||15 Ounce|
|Half and half/Milk||1 Cup (16 tbs)|
|Chunk chicken breast||12 1⁄2 Ounce (In Water Drained 1 1/2 Cups)|
|Broken tortilla chips||1 1⁄2 Cup (24 tbs)|
|Shredded monterey jack cheese||8 Ounce|
|Shredded cheddar cheese||4 Ounce|
|Paso chopped green chilies||4 1⁄2 Ounce|
|Sour cream||1 Tablespoon|
|Salsa||4 Ounce (Old El Paso Thick 'N Chunky)|
1. 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.
2. 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.
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.
High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.