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This recipe for CHICKEN ENCHILADA QUICHE, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Brunsting
Added: Wednesday, November 7, 2007


1 Pillsbury refrigerated pie crust
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded monterey jack cheese
1 cup shredded cheddar cheese
1 cup salsa
1 can (4.5 oz) chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El PasoŽ Thick 'n Chunky salsa, if desired

1. Heat oven to 350°F. Place pie crust in 9-­ or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.

2. 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. Pour into crust-lined pan. Sprinkle pepper over top of filling.

3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Number Of Servings:
Number Of Servings:
8 servings




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