CHICKEN ENCHILADA CREPES
Steps:
- 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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Sumiya Jamil
[email protected]I followed the recipe exactly and they turned out great. I served them with sour cream, guacamole, and salsa.
Lily Asamoah
[email protected]These were delicious! I will definitely be making them again.
JP Lovecchio
[email protected]I'm not usually a fan of crepes, but these were really good. The filling was flavorful and the crepes were light and fluffy.
Nicholas Cardinale
[email protected]These were a great way to use up leftover chicken. I also added some black beans and corn to the filling. They were a hit with my family!
Vivian Nunez
[email protected]I've made these crepes several times now and they always turn out perfect. They're so easy to make and always a hit with my family and friends.
nwosi chidera
[email protected]These were delicious! I used a store-bought enchilada sauce and they were still amazing.
Gacha Smile
[email protected]I'm not sure what I did wrong, but my crepes were tough and chewy. I'm going to try again with a different recipe.
Meraj Ul Islam
[email protected]These were so easy to make and they tasted amazing. I will definitely be making them again.
Haroon Zazai
[email protected]I made these for a party and they were a big hit. Everyone loved them!
Eagles Wing
[email protected]These were really good! I used a rotisserie chicken and it made the prep work even easier.
Aniee Abbasi
[email protected]The crepes were too thick and doughy. I think I would use a thinner batter next time.
Felicia Patterson
[email protected]These were a little bland for my taste. I think I would add more spices to the filling next time.
Roshan Gharti
[email protected]I followed the recipe exactly and they turned out great. I served them with sour cream, guacamole, and salsa.
Rajan Bhai94
[email protected]These were delicious! I will definitely be making them again.
Maya magar Maya
[email protected]I'm not usually a fan of crepes, but these were really good. The filling was flavorful and the crepes were light and fluffy.
Kalpana Nepali
[email protected]These were a great way to use up leftover chicken. I also added some black beans and corn to the filling.
Teanna Santana
[email protected]I was pleasantly surprised by how easy these were to make. The crepes were a little tricky to flip, but I got the hang of it after a few tries.
Pak Club
[email protected]Loved these! I used a store-bought enchilada sauce and they were still delicious.
Intellectuals' Club
[email protected]I've made these crepes several times now and they always turn out perfect. They're so easy to make and always a crowdpleaser.
Sahro adan Maxamed
[email protected]These chicken enchilada crepes were a hit with my family! The crepes were light and fluffy, and the filling was flavorful and cheesy. I will definitely be making these again.