Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!
Layer tortillas in pie pan. Overlap tortillas enough to cover bottom and sides, leaving some on the rim, to become a visible "crust".
Mix together grated Jack/Cheddar cheeses. Measure out ½ cup of cheese and set aside for later. Sprinkle grated cheese evenly on top of tortillas (except for reserved cheese). Add chicken, green onion, and green chilis. Set pie pan aside.
Combine eggs, salt, cumin, chili powder, garlic powder and salsa in a medium bowl. Whisk well, to fully combine. Set bowl aside. Heat milk in a glass measuring cup in microwave for 2 minutes on HIGH, stirring once after 1 minute. Remove milk; let cool slightly. Drizzle milk VERY SLOWLY into egg mixture, whisking constantly, to ensure eggs don't scramble from heated milk. Carefully pour over ingredients in pie pan. Gently stir filling to evenly distribute ingredients.
Cook (uncovered) in microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate ⅕ turn every 5 minutes. After 15 minutes, sprinkle reserved cheese evenly on top; put quiche back in microwave. Continue to cook for 3 minutes on HIGH. When done, cheese should be melted and surface will be fairly firm to the touch. Transfer pan to wire rack; let quiche cool 5-6 minutes before slicing.
To serve, slice quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Serve, and enjoy!
Chicken Enchilada Quiche https://www.thegratefulgirlcooks.com/chicken-enchilada-quiche/