CHICKEN ENCHILADA CREPES

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Chicken Enchilada Crepes image

Provided by Cindi Edwards

Categories     Tacos & Burritos

Number Of Ingredients 17

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.

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