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Chicken Enchilada Crepes

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Submitted by pieman

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 servings

PREP

30 min

COOK

35 min

READY

65 min

Chef 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

Sauce
¼ 59
CUPS ML ONIONS
finely chopped
1 15
TABLESPOON ML MARGARINE
15 433.5
OUNCES ML/G TOMATO SAUCE
with tomato bits
7 202.3
OUNCES ML/G GREEN CHILI SALSA *
1 5
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML GARLIC SALT
Filling
3 710
CUPS ML CHICKEN
or turkey, cooked, finely chopped
2 473
CUPS ML SOUR CREAM
2 473
CUPS ML CHEDDAR CHEESE
grated
18 18
EACH EACH CREPES
cooked *
Garnish
1 1
LARGE LARGE AVOCADOS
ripe, or sliced green onions *
1 1
X X SOUR CREAM *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 745 65% 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?
Trans-fat Free
 
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