Chicken Enchilada Quiche

2 refrigerated pie shells

4 eggs

½ cup milk or half and half

1 ½ cups crushed tortilla chips

12.5 oz. can chunck chicken breast in water, drained

8 oz. shredded Monterey Jack cheese

4 oz. shredded cheddar cheese

4.5 oz can diced green chiles

1 cup medium picante sauce

½ teaspoon salt

Pepper to taste

Preheat oven to 350

Beat eggs and milk together, then stir in other ingredients, divide mixture and pour into two pie shells. Sprinkle tops with pepper

Cover edges of pie crust with aluminum foil and bake for 55-65 minutes or until crust is golden brown and toothpick inserted near center comes out clean.

Let stand ten minutes before serving

Garnish with salsa and sour cream. Best with margaritas!!

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