Chicken Enchilada Quiche

Chicken Enchilada Quiche

This Chicken Enchilada Quiche recipe is delicious and simple to make.

1 refrigerated pie crust, softened
4 eggs
1 cup half-and-half or milk
1 1/2 cups canned chicken, drained
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup thick ‘n chunky Salsa
1 (4.5 ounce) can Chopped Green Chiles
1/2 teaspoon salt
Pepper, to taste (optional)
Sour cream (optional)

Warm oven to 350 degrees F. Put pie crust in 9- or 9 1/2-inch glass deep-dish pie pan.

In large bowl, beat eggs with until blended. Mix in milk. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.

Bake for 55 to 65 minutes or until crust is light golden brown and toothpick inserted in center comes out clean. Let cool for 10 minutes before serving. Serve with sour cream or salsa.