Thursday, June 3, 2010

Chicken Enchilada Quiche

I was so excited to try this recipe since we love Mexican food. We used fat free half and half and it turned out runny. It did firm up after sitting a bit longer than the 10 minutes recommended. The flavor was good, but the bottom crust was soggy. I would recommend pre baking the crust for 10 minutes like another quiche recipe on the blog suggests.

Chicken Enchilada Quiche
from Betty Crocker

1 Refrigerated pie crust (15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 1/2 cups Chicken breast, cubed (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Thick 'n Chunky salsa
1 can (4.5 oz) chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Thick 'n Chunky salsa, if desired

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.

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.

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.

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