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Recipe for Chicken Enchilada Quiche

Chicken Enchilada Quiche

Course Breakfast, brunch, Main Course
Cuisine American, Mexican Inspired
Keyword chicken-enchilada-quiche
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 402kcal
Author Melissa Sperka


  • 1 9 inch frozen deep dish pie shell
  • 4 large eggs
  • 1 cup half & half
  • ½ cup medium thick and chunky salsa
  • 2 tsp taco seasoning
  • 1 tsp garlic salt
  • ½ 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 & half until smooth. Add salsa, taco seasoning, garlic salt and lemon pepper. Mix well.
  • Stir in the chicken, ¾ cup tortilla chips, green onion and 1 cup cheese. Stir until evenly distributed. (Reserve ¼ cup tortilla chips for the top)
  • Sprinkle ½ cup shredded cheese onto the bottom of the pie shell. Pour the filling evenly into the shell.
  • Sprinkle top with reserved ¼ cup tortilla chips and ½ 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 lest 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