Chicken Enchilada Quiche

• 1 frozen 9-inch deep dish pie shell
• 4 eggs, 1
• 1 cup half-and-half or 1 cup milk
• 1 1/2 cups chicken, finely cubed (or shredded)
• 1 1/2 cups tortilla chips, broken
• 2 cups monterey jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup salsa (chunky)
• 4 1/2 ounces green chilies, canned drained and chopped (4.5 oz )
• 1/2 teaspoon salt
• pepper (to taste)
• sour cream (optional)
• salsa (extra for serving-optional)

1. Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
2. In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
3. Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
4. Serve with sour cream and/or salsa (optional).

dish pie shell, eggs, milk, chicken, tortilla chips, cheese, cheddar cheese, salsa, green chilies, salt, pepper, sour cream, salsa

Taken from www.food.com/recipe/chicken-enchilada-quiche-319163 (may not work)