From time to time Joe brings home recipes he comes across in the newspaper that he wants me to make for him. Isn't that sweet? Well, you might not think it is, but since I'm enjoying trying out new recipes these days, I think it's wonderful! This is one of those recipes. I've had it for a while now and am just now getting around to trying it out. I have no idea why I waited so long! This makes a lot, so I hope the leftovers are just as tasty! It tasted like chicken enchiladas to me. YUM!
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2 refrigerated pie crusts, thawed (if they were frozen)
4 eggs, beaten
1 cup half and half
2 cups cooked chicken, diced ( I used a rotisserie chicken)
2 cups Monterrey Jack cheese, grated
1 cup cheddar cheese
1 cup salsa with cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 tsp salt
1/2 tsp pepper
handful of chopped green onion
sour cream, salsa (optional)
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Preheat oven to 350.
In medium bowl, beat eggs and half and half together with a wire whisk.
Stir in chicken, chips, cheeses, salsa, black beans and salt.
Pour into pie crusts.
Sprinkle pepper over top.
Bake approximately 1 hour, until crust is golden brown and knife inserted into middle comes out clean.
Serve with a dollop of sour cream, salsa and Spanish rice.
Hana sure thought it was yummy!
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