Chicken Enchilada Quiche

Name: Chicken Enchilada Quiche
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 128 grams can Old El Paso® chopped green chiles; 354 grams can chicken breast in water, drained (1 1/2 cups); 4 eggs; 237 milliliters half-and-half or milk; 227 grams cups shredded Monterey Jack cheese; 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 237 milliliters Old El Paso® Thick n Chunky salsa; 1 teaspoons salt; 113 grams cup shredded Cheddar cheese; 355 milliliters broken tortilla chips

Chicken Enchilada Quiche might be just the main course you are searching for. One serving contains 403 calories, 26g of protein, and 25g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up cheddar cheese, chicken breast in water, pie crusts, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Pie Form

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.

Ingredients you will need

Green Chili Pepper

Whole Chicken

French Fries

Salsa

Egg

Salt

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Whisk

Bowl

Pour into crust-lined pan.

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Crust

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Frying Pan

Sprinkle pepper over top of filling.

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Pepper

Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean.

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Crust

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Oven

Knife

Let stand 10 minutes before serving.

Cut into wedges.

Serve with sour cream and/or salsa.

Ingredients you will need

Sour Cream

Salsa

Equipment

Ingredients

Servings:

128grams

can Old El Paso® chopped green chiles 354grams

can chicken breast in water, drained (1 1/2 cups)4

eggs 237milliliters

half-and-half or milk 227grams

cups shredded Monterey Jack cheese 1box

Pillsbury® refrigerated pie crusts, softened as directed on box 237milliliters

Old El Paso® Thick 'n Chunky salsa 1teaspoons

salt 113grams

cup shredded Cheddar cheese 355milliliters

broken tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.