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Chicken Enchilada Quiche
Course Breakfast, Main Course
Cuisine American, Mexican Inspired, Southern
Keyword chicken-enchilada-quiche, chicken-enchilada-recipes
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 8 servings
Calories 402kcal
Author Melissa Sperka
- 1 9 inch frozen deep dish pie shell
- 4 large eggs
- 1 cup half and half
- 1/2 cup medium thick and chunky salsa
- 2 tsp taco seasoning
- 1 tsp garlic salt
- 1/2 tsp lemon pepper
- 1 cup roughly chopped rotisserie chicken
- 1 cup crushed tortilla chips or Nacho Doritos divided
- 3 green onions thinly sliced. plus additional for garnishing
- 2 cups colby jack or pepper jack cheese divided
- Assorted toppings for serving
Preheat the oven to 350°F. Place a frozen deep dish pie crust on a large baking sheet. Set aside.
In a medium-size mixing bowl whisk together eggs and half and half until smooth. Add salsa, taco seasoning, garlic salt and lemon pepper. Mix well.
Stir in the chicken, 3/4 cup tortilla chips, green onion and 1 cup cheese. Stir until evenly distributed. (Reserve 1/4 cup tortilla chips for the top)
Sprinkle 1/2 cup shredded cheese onto the bottom of the pie shell. Pour the filling evenly into the shell.
Sprinkle top with reserved 1/4 cup tortilla chips and 1/2 cup cheese.
Place into the oven and bake for 30 minutes. Check for browning and lay a piece of foil on top, if needed.
Continue to bake an additional 20-30 minutes or until the center is set when gently shaken.
Rest for at least 20-30 minutes prior to cutting.
Serve with a dollop of sour cream, salsa and green onion, if desired.
Serving: 1serving | Calories: 402kcal | Carbohydrates: 25g | Protein: 17g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 780mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 297mg | Iron: 2mg