Pre-Heat Oven 375
Beat cream cheese till creamy, add eggs one at a time until
smooth. Add Half and Half, parmesan and salt/pepper. Pour this
into a
9 x 12 cooking dish/pan that has been sprayed with Pam or
equivalent. Put 2 cups of the shredded cheese down first and
then pour the egg mixture over the cheese. Bake for 30 minutes
or until eggs are set. Should be toasty brown on the top.
While this is baking, drain chick peas and rinse with water. Then put
chick peas into the Cuisinart till you get a very fine texture. Set
aside. Shred 4 oz cooked chicken breast and mix together with the
sour cream and green chili's. Salt and pepper to taste.
When the egg mixture is done, take out of the oven and then
spread the salsa on top, then spread the chick peas, then put the
chicken mixture and finally topping off with the last 2 cups of the
cheese.
Put in oven for another 30 minutes or so, bake until bubbly. Let
stand for 10 to 15 minutes before serving.
Originally Submitted
7/15/2009
0 Out of 5 from
0 reviews
You can add this Deep Dish Chicken Enchilada Quiche recipe to your own private DesktopCookbook.