Chicken Enchilada Quiche


(2 votes) 5 2

Favorite Mexican flavors are baked into an easy quiche.

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  • 1 Pillsbury® Refrigerated Pie Crust (from 15-oz. box), softened as directed on box
  • 4 eggs
  • 1 C. half-and-half or milk
  • 1 (12.5-oz.) can chunk chicken breast in water, drained (1 1/2 C.)
  • 1 1/2 C. broken tortilla chips
  • 8 oz. (2 C.) shredded Monterey Jack cheese
  • 4 oz. (1 C.) shredded Cheddar cheese
  • 1 C. Old El Paso® Thick 'n Chunky Salsa
  • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
  • 1/2 tsp. salt
  • Pepper to taste, if desired
  • Sour cream, if desired
  • Old El Paso® Thick 'n Chunky Salsa, if desired

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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, and both cheeses, 1 C. salsa, the green chilies and salt. Pour into pie crust-lined pan. Sprinkle pepper over top of filling. Bake at 350°F for 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. Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Reviews (1)

  • This is foolproof! Just use the first cooking temp and time, don't mind the 2nd, although covering the crust edges w/foil is a good idea!

    Flag as inappropriate Rebecca007  |  July 26, 2008

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