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