Enchilada Quiche
All the flavors of an enchilada, baked in a quiche.
Servings 8 servings
Calories 450kcal
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.
Video
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.
Nutrition
Calories: 450kcal | Carbohydrates: 30g | Protein: 18g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 900mg | Potassium: 266mg | Fiber: 3g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 3mg | Calcium: 408mg | Iron: 2mg