BLUE CORN CREPE CHICKEN ENCHILADAS
A fast and easy meal that's ready in just 45 minutes. These colorful, mouthwatering crepes are made with blue cornmeal and filled with cheese, salsa, shredded chicken and fresh pico de gallo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
- In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
- Beat Crepe ingredients with whisk until very well combined.
- Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
- One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
- Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.
Nutrition Facts : ServingSize 1 Serving
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Maria Sternina
[email protected]I'm definitely going to make these enchiladas. They look so good!
Some Happiness
[email protected]These enchiladas look amazing! I can't wait to try them.
Parshotam Kumar
[email protected]I'm going to make these enchiladas for my next party.
Ali Arbab
[email protected]These enchiladas are definitely on my to-make list!
Ella Mendy
[email protected]I don't think I would like the blue corn crepes.
Why Ur
[email protected]These enchiladas sound like a lot of work.
Dini Darsgah
[email protected]I'm not sure about the blue corn crepes, but the chicken filling sounds delicious.
Zeeshan Butt
[email protected]I'm not a big fan of blue corn, but I'm willing to give these enchiladas a try.
Shihabe Ahamed
[email protected]These enchiladas look delicious! I can't wait to try them.
Julecah Miah
[email protected]I love the idea of using blue corn crepes for enchiladas. It's a fun and creative way to change up a classic dish.
NAHYABINGI ThombuprinceGadah
[email protected]These enchiladas were easy to make and turned out great! I used a rotisserie chicken for the filling, which made it even easier. I also added some chopped cilantro to the sour cream topping.
Mohamad Abdo
[email protected]I had some trouble making the blue corn crepes. They were a bit too thick and didn't cook evenly. I think I would try using a thinner batter next time.
Mufa Dol
[email protected]These enchiladas were a bit bland for my taste. I think I would have preferred a spicier enchilada sauce. The chicken filling was also a bit dry.
Md Shaju
[email protected]I wasn't sure what to expect with the blue corn crepes, but I was pleasantly surprised. They were soft and flavorful, and they held up well to the enchilada sauce. The chicken filling was also very good.
Nisaar Ali
[email protected]These enchiladas were delicious! I used a store-bought enchilada sauce, but I think they would be even better with a homemade sauce. I also added some black beans to the chicken filling for extra protein.
lewis kaunda
[email protected]I love the combination of flavors in these enchiladas. The blue corn crepes are a nice change from traditional tortillas, and the chicken filling is perfectly seasoned. I also appreciate that the recipe is relatively easy to follow.
MR Chandio
[email protected]These enchiladas were a hit! The blue corn crepes added a unique flavor and texture that I really enjoyed. The chicken filling was also very flavorful and juicy. I will definitely be making these again!