Blue Corn Crepe Chicken Enchiladas
"Blogger Susan Whetzel of Doughmesstic shares a recipe for Blue Corn Crepe Enchiladas...."
INGREDIENTS
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2/3 cup sour cream
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1 cup salsa
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1 can (10 3/4 oz) condensed cream of chicken soup
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1 teaspoon salt
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1 lb cubed or shredded cooked chicken breast
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1 cup fresh pico de gallo
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2 cups shredded Mexican cheese blend (8 oz)
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2/3 cup Original Bisquick® mix
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1/3 cup blue cornmeal
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3/4 cup milk
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2 eggs
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