A delightful fusion of savory chicken enchiladas and delicate crepes, filled with creamy chicken and cheese, baked in a zesty tomato-chili sauce, and garnished with avocado and sour cream.
YIELD
6 servingsPREP
30 minCOOK
35 minREADY
65 minChef tips
- Crepe Handling: Use room-temperature crepes to prevent tearing. If crepes are refrigerated, let them sit out for 10 minutes before filling.
- Chicken Prep: Cook chicken breasts by poaching or baking, then shred finely with two forks for a smooth filling.
- Sauce Consistency: If the sauce is too thin after simmering, cook 5 minutes longer. If too thick, add 1–2 tablespoons of water.
- Make-Ahead: Assemble crepes up to 1 day ahead, cover, and refrigerate. Bake as directed, adding 5 minutes if cold.
- Freezing: Freeze assembled (unbaked) crepes in a single layer in an airtight container for up to 1 month. Thaw in the refrigerator overnight, then bake, adding 5–10 minutes to the baking time.
Optional Variations
- Spicy Kick: Use hot green chili salsa or add ¼ teaspoon cayenne pepper to the sauce.
- Vegetarian: Replace chicken with sautéed mushrooms, zucchini, or black beans.
- Low-Carb: Substitute crepes with large lettuce leaves for a lighter option.
- Cheese Swap: Try Monterey Jack or pepper jack for a different flavor profile.
Ingredients
Directions
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.
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