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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Okas Shedrack
[email protected]I'm not sure what I did wrong, but my crepes turned out dry and rubbery. I'll have to try again.
Reginald Watts
[email protected]These crepes were a bit too spicy for my kids, but they still enjoyed them. I'll probably use less chili powder next time.
NOOR CASSIM
[email protected]I followed the recipe exactly and the crepes turned out perfectly. They were light and fluffy, and the filling was delicious.
Ceo Woo
[email protected]The crepes were a bit thick for my taste. I think I'll use less flour next time.
Tormis Mirontsuk
[email protected]These crepes were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Bruce Borello
[email protected]I'm not a big fan of crepes, but these chicken enchilada crepes were really good. The filling was flavorful and the crepes were light and fluffy.
Cpt Mo
[email protected]These crepes are the perfect comfort food. They're cheesy, flavorful, and easy to make.
Koopa Fan
[email protected]I made these crepes for a party and they were a huge success. Everyone loved them!
Yafet Gemeda
[email protected]These crepes were amazing! The chicken was tender and juicy, and the enchilada sauce was flavorful and cheesy. I will definitely be making these again.
Daniel Donkor
[email protected]Overall, I really enjoyed these chicken enchilada crepes. They were easy to make, delicious, and a hit with my family. I'll definitely be making them again.
Aijaz Khan
[email protected]The crepes were a bit bland, but the filling was flavorful. I added some extra salt and pepper to the crepes, and they were much better.
Mahlako Lot
[email protected]These crepes were a little bit too spicy for my taste, but they were still very good. I'll probably use less chili powder next time.
Rajib Razz
[email protected]I was pleasantly surprised by how easy these crepes were to make. I'm not the most experienced cook, but I was able to follow the recipe and make them without any problems.
Maqsood Awan
[email protected]I've made these crepes several times now, and they're always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
Nisha Murugan
[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 especially loved the addition of the sour cream and salsa on top.