- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 372.2
- Total Fat: 21.8 g
- Cholesterol: 235.1 mg
- Sodium: 750.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.0 g
- Protein: 28.7 g
Deep Dish Chicken Enchilada QuicheSubmitted by: GLASSYGIRL
IntroductionNeeded to satisfy my craving for Mexican Food in Phase I of South Beach Diet. Needed to satisfy my craving for Mexican Food in Phase I of South Beach Diet.
8 oz Fat Free Cream Cheese
8 Large Eggs
2/3 Cup Fat Free Half and Half
1/2 Cup Parmesan Cheese
4 Cups Shredded Cheddar Cheese
1 (10.5 oz) Can Chick Peas
1 Cup Salsa
1 (4 oz) Can Green Chili's Diced
4 oz Cooked Chicken Breast Shredded
1 Cup Fat Free Sour Cream
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.
This can serve 8 people easily but smaller squares serves 10-12.
You can also cut into squares and have a quick breakfast on the go!
Number of Servings: 10
Recipe submitted by SparkPeople user GLASSYGIRL.