CHICKEN ENCHILADA CREPES

Chicken Enchilada Crepes image

Provided by Cindi Edwards

Number Of Ingredients 17

Previous Next

SAUCE INGREDIENTS
1/4 c finely chopped onion
1 Tbsp butter
15 oz tomato sauce
1 can(s) green chiles, diced, 7 ounces each
salsa
1 Tbsp chili powder
1/4 tsp garlic salt
FILLING INGREDIENTS
3 c cooked chicken, diced
2 c sour cream
2 c grated cheddar cheese
18 cooked crepes
GARNISH INGREDIENTS
1 large avocado
sliced green onions
sour cream

Steps:

1. Sauce: Saute onions in butter in small sauce pan until tender.
2. Add remaining ingredients, simmer 15 minutes, uncovered.
3. Filling: Combine the chopped chicken, sour cream and cheese.
4. Use about 1 1/2 tablespoons for each crepe.
5. To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.
6. Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.
7. Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.
8. The crepes can be filled and baked immediately or filled and frozen.
9. Defrost the filled crepes slightly and bake as directed adding a few minutes.
10. To serve, spoon the hot sauce over the crepes and garnish with a slice of avocado or a sprinkle of green onion and a spoon of sour cream.