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Enchilada Quiche
All the flavors of an enchilada, baked in a quiche.
Course
Breakfast
Cuisine
American, Mexican
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
let stand
10
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
8
servings
Calories
450
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Spoons
Measuring Cups
Pie Plate (9in)
Ingredients
1
pie crust
4
eggs
1
cup
milk
or half and half
1
cup
chicken
diced or can used canned chicken breast in water
1 1/2
cup
tortilla chips
2
cups
Monterrey 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.
Nutrition
Calories:
450
kcal
|
Carbohydrates:
30
g
|
Protein:
18
g
|
Fat:
29
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
133
mg
|
Sodium:
900
mg
|
Potassium:
266
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
742
IU
|
Vitamin C:
3
mg
|
Calcium:
408
mg
|
Iron:
2
mg