Chicken Enchilada Quiche - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 4 eggs
- 1 cup half-and-half or milk
- 1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
- 1 1/2 cups broken tortilla chips
- 2 cups shredded Monterey Jack cheese (8 oz)
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup Old El Paso™ Thick 'n Chunky salsa
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1/2 teaspoon salt
- Pepper to taste, if desired
- Sour cream, if desired
- Old El Paso™ Thick 'n Chunky salsa, if desired
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when di...
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