Chicken Enchilada Quiche

8 servings

Prep Time: 15 mins
Cook Time: 55-65 mins

1 Pillsbury® Refrigerated Pie Crust (from 15-ounce box),
    softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 ounces) chunk chicken breast in water,
    drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup Old El Paso® Chopped Green Chiles
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky Salsa, if desired

Heat oven to 350 degrees 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 pie crust-lined pan. Sprinkle pepper over top of filling.

Bake for 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.

Jessica Barton, Eugene, Oregon
America's Greatest Cheese Recipe Award Winner
41st Pillsbury Bake-Off® Contest, 2004

Recipe and photograph courtesy of American Dairy Association.