Chicken Enchilada Crepes

60 minutes Prep: 25 minutes Cook: 35 minutes

318 calories per serving view nutrition facts

18 crepes suggest servings

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Ingredients


Sauce
1/4	cups	onion	finely chopped
1	tablespoon	margarine
15	ounces	tomato sauce	with tomato bits
7	ounces	green chili salsa
1	teaspoon	chili powder
1/4	teaspoon	garlic salt

Filling
3	cups	chicken	or turkey, cooked, finely chopped
2	cups	sour cream
2	cups	cheddar cheese	grated
18	each	crepes	cooked

Garnish
1	large	avocado	ripe, or sliced green onions
1	x	sour cream

Directions

Sauce: Saute onions in butter or margarine in small saucepan until tender.

Add remaining ingredients, simmer 15 minutes, uncovered.

Filling: Combine the chopped chicken, sour cream and cheese.

Use about 1 1/2 tablespoons for each crepe.

To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.

Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.

Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.

The crepes can be filled and baked immediately or filled and frozen.

Defrost the filled crepes slightly and bake as directed adding a few minutes.

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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Nutrition Facts

Serving Size 242g

Amount per Serving

Calories 318 77% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 16.0g	78%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 117mg	5%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	8%
Sugars 5.0g
Protein 5.0g	11%

Vitamin A	28%		Vitamin C	28%
Calcium	15%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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