chicken enchilada crepes

Ingredients For chicken enchilada crepes

  • SAUCE INGREDIENTS
  • sliced green onions
  • 1 lg
    avocado
  • GARNISH INGREDIENTS
  • 18
    cooked crepes
  • 2 c
    grated cheddar cheese
  • 2 c
    sour cream
  • 3 c
    cooked chicken, diced
  • FILLING INGREDIENTS
  • 1/4 tsp
    garlic salt
  • 1 Tbsp
    chili powder
  • salsa
  • 1 can
    green chiles, diced, 7 ounces each
  • 15 oz
    tomato sauce
  • 1 Tbsp
    butter
  • 1/4 c
    finely chopped onion
  • sour cream
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How To Make chicken enchilada crepes

  • 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.

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