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Chicken Enchilada Crepes















Trans-fat Free


¼ cups onions
finely chopped
1 tablespoon margarine
15 ounces tomato sauce
with tomato bits
7 ounces green chili salsa
1 teaspoon chili powder
¼ teaspoon garlic salt
3 cups chicken
or turkey, cooked, finely chopped
2 cups sour cream
2 cups cheddar cheese
18 each crepes
1 large avocados
ripe, or sliced green onions
1 x sour cream


Sauce: Sauté 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 1½ 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℉ (180℃) 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 403g (14.2 oz)
Amount per Serving
Calories 74565% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 558mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 100g
Vitamin A 41% Vitamin C 28%
Calcium 58% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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