Crepe Chicken Encilada's Recipe

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Crepe Chicken Encilada's

Wanda Hinrichs

By
@beadonor

These are delicious made with crepes instead of the traditional flour tortilla's. You'll have to give them a try.


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Serves:

6-8

Prep:

30 Min

Cook:

45 Min

Ingredients

1
broasted chicken-shredded

SAUCE

2 1/8 oz
cream cheese
1/2 c
sour cream
1/2 c
mayonaise(not salad dressing)
1 can(s)
water chestnuts-chopped
1/4 c
chopped red pepper(optional)
1/4 c
chopped celery
dash(es)
hot sauce
dash(es)
salt and pepper

CREPES

1 1/2 c
flour
1 Tbsp
sugar
1/2 tsp
baking powder
1/2 tsp
salt
2 c
milk
2
eggs
2 Tbsp
butter- melted
1/2 tsp
vanilla

Directions Step-By-Step

1
Mix together sauce mix and add shredded chicken. Set aside while making crepes.
2
Crepes: Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter a 6-8 inch non stick skillet. Pour a scant 1/4 cup of the batter into the skillet; immediately rotate(swirl) skillet until thin film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen, turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep covered. Makes 12 crepes. May be frozen with wax paper between in plastic wrap to be used for enciladas or fill with fruit.
3
Put a line of chicken mixture down the middle of each crepe and roll up and place seam side down in baking dish.
Top enchilada's with salsa. Bake for 30, minutes. Take out of oven and top with shredded cheese and bake an additional 15 minutes or until cheese is melted.
4
If you have any sauce left over you can freeze it or you can also freeze the enchilada's to be baked at another time.