Chicken Enchilada Quiche

Ingredients

• 1 pie crust
• 4 eggs
• 1 cup half-and-half or milk
• 1 can 12.5oz chunk chicken breast in water -drained = 1 1/2 cup
• 2 cup (8oz) monterey jack cheese - shredded
• 1 cup (4oz) cheddar cheese - shredded
• 1 cup Old El Paso Thick N' Chunky salsa
• 1 can (4.5oz) chopped green chilies
• 1/2 teaspoon salt
• Peper to taste
• 1 1/2 cup broken tortilla chips

Directions

1. Heat oven to 350°.
2. In medium bowl beat eggs with wire whisk.
3. Beat in half-and-half.
4. Stir in chicken, both cheeses, salsa, green chilies and salt.
5. Fold in broken tortilla chips.
6. Pour into pie crust, sprinkle pepper over top of filling.
7. Bake 55 to 64 minutes or until crust is lightly golden brown and knife inserted in center comes out clean.
8. Let stand 10 minutes.
9. Serve