Chicken Enchilada Crepes

CHICKEN ENCHILADA CREPES
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Ingredients

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

The Cook

Cindi Edwards Recipe
Lightly Salted
Portland, OR (pop. 583,776)
Cindilee
Member Since Aug 2010
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Directions

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.
Comments

3 comments

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user Karla Everett Karla59 - Jul 31, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
Avocados!
user Cindi Edwards Cindilee - Aug 31, 2011
This sounds yummy, I love Enchilada's and crepes so to combine the 2 I will be in heaven can't wait to try this. Thank you for the recipe
user Monica H MonisiaH - Aug 31, 2011
Monica Hossa [MonisiaHossa] has shared this recipe with discussion groups:
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