Chicken Enchilada Crepes

Cindi Edwards Recipe

By Cindi Edwards Cindilee


Recipe Rating:
 Be the First

Ingredients

SAUCE INGREDIENTS
1/4 c
finely chopped onion
1 Tbsp
butter
Find more recipes at goboldwithbutter.com
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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy