Chicken Enchilada Crepes

Chicken Enchilada Crepes Recipe

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Cindi Edwards



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1/4 c
finely chopped onion
1 Tbsp
15 oz
tomato sauce
1 can(s)
green chiles, diced, 7 ounces each
1 Tbsp
chili powder
1/4 tsp
garlic salt


3 c
cooked chicken, diced
2 c
sour cream
2 c
grated cheddar cheese
cooked crepes


1 large
sliced green onions
sour cream

How to Make Chicken Enchilada Crepes


  • 1Sauce: Saute onions in butter in small sauce pan until tender.
  • 2Add remaining ingredients, simmer 15 minutes, uncovered.
  • 3Filling: Combine the chopped chicken, sour cream and cheese.
  • 4Use about 1 1/2 tablespoons for each crepe.
  • 5To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.
  • 6Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.
  • 7Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.
  • 8The crepes can be filled and baked immediately or filled and frozen.
  • 9Defrost the filled crepes slightly and bake as directed adding a few minutes.
  • 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.

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About Chicken Enchilada Crepes

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy

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