Wednesday, December 3, 2008

Chicken Enchilada Quiche

Chicken Enchilada Quiche
by: Betty Crocker

Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 8 servings

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
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 (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired

Serve with...
Salsa, Guacamole, and Sour Cream

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.
High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Use 1 1/2 cups leftover cooked chicken or turkey for the canned chicken.

Special Touch
Garnish the quiche with sprigs of fresh cilantro.

Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 280); Total Fat 31g (Saturated Fat 14g, Trans Fat 1/2g); Cholesterol 180mg; Sodium 1260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 35%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 5 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

No comments: