CORN CREPES WITH CHICKEN AND CORN

Corn Crepes with Chicken and Corn image

Number Of Ingredients 5

8 (1/2 recipe)
Basic Cooked Tomatillo Sauce
2 teaspoons unsalted butter
1 cup cooked corn kernels, fresh or thawed if frozen
1/4 teaspoon salt

Steps:

1. Prepare the corn crepes. Set aside on a plate. Prepare the tomatillo sauce. Set aside in a bowl. Prepare the shredded chicken. Set aside in a bowl. In a small skillet, melt the butter over medium heat. Add the corn and salt. Cook, stirring, until heated through, about 2 minutes. 2. Preheat oven to 375°. In an 11- × 7-inch ovenproof baking dish, spread about 3/4 cup of the tomatillo sauce on the bottom. Fill one crepe with about 1/4 cup of the chicken mixture. Roll into a cylinder and place seam side down in prepared baking dish. Repeat, filling and rolling remaining crepes, and place them side by side in the dish. Cover each of the filled rolled crepes with about 1/4 cup of tomatillo sauce. Bake until completely heated through, about 20 minutes. To serve, put 2 crepes on each of 4 plates. Reheat the corn and scatter the corn equally over each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves