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Enchilada quiche brings your favorite Mexican flavors to a flaky crust. Cheesy eggs, enchilada sauce & fillings baked into one delicious dish.
Why You’ll Love this Recipe
Mexican flavors in quiche form – it has the look and texture of a quiche but the taste of an enchilada.
Perfect any time of day – serve it for breakfast, brunch, lunch, or even an easy weeknight dinner.
Customizable fillings – use chicken, beef, beans, or veggies to make it your own.
Make-ahead friendly – bake it in advance and reheat for quick meals all week.
Enchilada Quiche Ingredients
- Pie Crust, store bought or homemade.
- Eggs
- Milk
- Chicken, shredded
- Cheese. I use Cheddar cheese and Monterey Jack or use a Mexican blend.
- Tortilla Chips
- Salsa. I use a mild salsa but use your favorite salsa and heat level.
- Green Chilies
- Salt
How to Make an Enchilada Quiche
I took the easy route and used a store bought pie shell. I like the ones you find in the freezer section, that come in the pan. You can always make one from scratch if you prefer. I love my Perfect Pie Crust Recipe.
- Mix together eggs and milk.
- Add in salsa, chicken, chilies and cheese.
- Add in broken tortilla chips. Stir to combine.
- Pour mixture into pie shell.
- Bake at 350 degrees F. for 55-65 minutes or until crust is golden brown and knife inserted in the center comes out clean.
- Allow to stand for 10 minutes before serving.
Tips from leigh Anne
- Mix up the cheese – cheddar, Monterey Jack, or pepper jack all melt beautifully or use a Mexican blend.
- Add-ins welcome – beans, chopped peppers, corn, or leftover taco meat make delicious extras.
- Cool slightly before slicing – let the quiche rest 5–10 minutes gives you a cleaner cut.
- Make it ahead – bake, cool, and refrigerate. Reheat slices in the oven or microwave.
Frequently Asked Questions
How long will quiche last?
Quiche will last 3-4 days when stored in the refrigerator. It can be frozen for 3-4 months, cool completely before freezing.
This quiche can be served warm, room temperature or chilled but we prefer it warm.
Can I make quiche ahead of time?
Yes! You can bake it a day or two in advance, refrigerate, and reheat slices in the oven or microwave when ready to serve.
What kind of enchilada sauce works best?
Use your favorite red enchilada sauce—homemade or store-bought both work great. Green enchilada sauce is a tasty twist too!
Can I make quiche crustless?
Yes! Simply grease your pie dish well and bake the filling without the crust for a lower-carb version.
How should I garnish enchilada quiche?
Garnish with a spoonful of sour cream, sliced black olives, more salsa, sliced green onion and/or a sprinkle of cilantro if desired.
Pair This With:
I always love serving quiche with a yummy salad. Try one of these:
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Enchilada Quiche
Ingredients
- 1 pie crust store bought or homemade
- 4 eggs
- 1 cup milk or half and half
- 1 cup chicken cooked and diced or can used canned chicken breast in water
- 1 1/2 cup tortilla chips
- 2 cups Monterey Jack cheese grated
- 1 cup Cheddar cheese grated
- 1 cup chunky salsa
- 1 4.5 oz. green chilies chopped
- 1/2 tsp salt
- pepper to taste
Instructions
- Preheat oven to 350.
- In a bowl mix whisk together the eggs until well blended.
- Add in half and half.
- Stir in chicken, chips, cheeses, salsa, green chilies and salt.
- Pour into pie crust.
- Sprinkle with pepper.
- Bake 55-65 minutes or until crust is gold brown and knife inserted into the center comes out clean.
- Let stand 10 minutes before serving.
- Serve with sour cream and additional salsa if desired.
Tips & Notes:
- Mix up the cheese – cheddar, Monterey Jack, or pepper jack all melt beautifully or use a Mexican blend.
- Add-ins welcome – beans, chopped peppers, corn, or leftover taco meat make delicious extras.
- Cool slightly before slicing – let the quiche rest 5–10 minutes gives you a cleaner cut.
- Make it ahead – bake, cool, and refrigerate. Reheat slices in the oven or microwave.
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Nutrition Facts:
Originally posted October 17, 2011
Rebecca Roberts says
Sounds amazing. Can I use picante sauce instead of a chunky salsa?
Leigh Anne Wilkes says
That should work fine enjoy!
Marci Thorsen says
Have made this several times. So easy, so good, my husband lives it. One of my go to recipes when I have to rotisserie chicken.