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Chicken Enchilida Quiche Recipe

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This recipe for Chicken Enchilida Quiche, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosie Siemers
Added: Thursday, November 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Pillsbury Refrigerated Pie Crust
4 eggs
1 ccup half and half or milk
1 (12.5 oz.) can chunk chicken
1 1/2 cups broken tortilla chips
8 oz. shredded Monterey Jack cheese
4 oz. shredded Cheddar cheese
1 cup thick n chunky salsa
1 (4.5 oz.) can Old El Paso Chopped green chilies
1/2 tsp. salt
pepper to taste
sour cream if desired

Directions:
Directions:
1. Heat oven to 350 degrees> Place pie crust in 9 inch glass pie plate.
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 chilies and salt. pour into pie crust, sprinkle with pepper.
3. Bake at 350 degrees for 55 to 60 min. or until crust is light golden brown.Let stand for 10 min. before serving. Cut into wedges. Serve with sour cream and/or salsa.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min.

 

 

 

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