Sunday, February 21, 2010

Chicken Enchilada Quiche

I made a Mexican quiche for dinner this week and it was fabulous and super easy! Enjoy it with Spanish rice or refried beans. Super yum! Chicken Enchilada Quiche
courtesy of Pillsbury
1 refrigerated pie crust
4 eggs, slightly beaten
1 cup milk
12.5 oz can chicken, drained
1.5 cup broken tortilla chips
2 cups shredded Monterrey Jack cheese
1 cup shredded Cheddar cheese
1 cup picante sauce
4.5 oz. can green chiles
1/2 t. salt

Heat oven to 350 degrees. Place pie crust in pie pan and press down. Mix all ingredients and pour into pie pan. Sprinkle pepper on top. Bake 1 hour. Let stand 10 minutes to set before cutting and serving.

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