chicken enchilada crepes
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Ingredients For chicken enchilada crepes
- SAUCE INGREDIENTS
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sliced green onions
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1 lgavocado
- GARNISH INGREDIENTS
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18cooked crepes
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2 cgrated cheddar cheese
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2 csour cream
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3 ccooked chicken, diced
- FILLING INGREDIENTS
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1/4 tspgarlic salt
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1 Tbspchili powder
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salsa
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1 cangreen chiles, diced, 7 ounces each
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15 oztomato sauce
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1 Tbspbutter
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1/4 cfinely chopped onion
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sour cream
How To Make chicken enchilada crepes
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1Sauce: Saute onions in butter in small sauce pan until tender.
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2Add remaining ingredients, simmer 15 minutes, uncovered.
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3Filling: Combine the chopped chicken, sour cream and cheese.
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4Use about 1 1/2 tablespoons for each crepe.
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5To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.
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6Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.
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7Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.
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8The crepes can be filled and baked immediately or filled and frozen.
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9Defrost the filled crepes slightly and bake as directed adding a few minutes.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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