Chicken Enchilada Quiche Food

CHICKEN TACO QUICHE

Steps:

• On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 400°., In a small bowl, combine chicken and one envelope taco seasoning; spoon into crusts. Top with salsa and cheese. In a large bowl, whisk eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese. Cover edges of quiches loosely with foil; place on baking sheets. Bake until a knife inserted in the center comes out clean, 33-35 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

ENCHILADA QUICHE

Steps:

• 1. Pre-heat oven to 350 degrees. Whisk eggs until well blended. Add half-and-half until blended. Stir in with a spatula; chicken, chips, cheeses, salsa, green chilies and salt.
• 2. Pour into pie crust. The mixture makes a little more than what a 9 inch pie crust can hold. So be careful when pouring the mixture into the pie crust so that it doesn't overflow. Discard the rest. Sprinkle with seasoned pepper.
• 3. Bake 65 minutes or until crust is a golden brown and a knife comes out clean when inserted into the center. Let the quiche rest for 10 minutes before serving.
• 4. I serve additional salsa, sour cream, and guacamole on the side.

CHICKEN ENCHILADA QUICHE

Steps:

• 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.
• 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.
• 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.

CHICKEN ENCHILADA QUICHE

Steps:

• Heat oven to 350°F.
• Combine eggs and half & half.
• Stir in remaining ingredients.
• Pour into crust.
• bake @ 350F 55- 60 minutes.
• Serve with sour crean.
• avacado is also a great accompaniment.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

CHICKEN ENCHILADA QUICHE

Steps:

• Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
• 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).
• 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.
• Serve with sour cream and/or salsa (optional).