Cindi Edwards Recipe

Chicken Enchilada Crepes

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"

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