How To make Chicken Enchilada Crepes
Sauce: 1/4 C. finely chopped onion
1 Tbsp. margarine
1 Can tomato sauce
(15 oz.)
with tomato bits 1 Can green chili :
(7 oz.)
salsa 1 Tsp. chili powder
1/4 Tsp. garlic salt
Filling: 3 C. finely chopped -- cooked
chicken or turkey 2 C. sour cream
2 C. grated Cheddar cheese
18 cooked crepes
Garnish: 1 Large ripe avocado or sliced
green onions sour cream
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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NO MORE SOGGY ENCHILADAS---Tips for the BEST and EASIEST Chicken Enchiladas
Not only is this recipe for Chicken Enchiladas SO good and SO easy, I am sharing with you my pro tips that will keep your enchiladas from being soggy!
This easy recipe is going to be on repeat at your house!
Chicken Enchilada Recipe:
2 cups shredded chicken
8 ounces cream cheese softened (very important to use soft cream cheese for smooth filling and easy mixing.
1 4 ounce can diced green chiles (do not drain)
½ teaspoon salt
1 teaspoon cumin
8 flour tortillas 8 inch size
1 cup enchilada Sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
INSTRUCTIONS
Preheat oven to 350 degrees.
Grease 9x13 baking dish with cooking spray and place in oven to preheat for 10 minutes.
In a large mixing bowl, mix cream cheese with cumin, salt, and diced green chiles, until well combined. Add in shredded chicken and mix well.
Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in preheated pan
Pour enchilada sauce evenly over the tortillas and then sprinkle with cheese.
Bake at 350 degrees for 20-25 minutes until cheese is bubbly and melted.
Serve enchiladas with minced cilantro, sour cream, avocados, etc
Printable Recipe:
Enchilada Sauce Recipe:
Cheesy Chicken Crepes Recipe | Street Food
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BBQ Chicken Enchiladas | Blackstone Griddle
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We took a trip to Kansas City for The American Royal and met up with Chef Jean Paul Bourgeois. In this video Chef JP will show you how to take your left-over chicken to Enchilada Heaven! This is a simple recipe that is packed with flavor. Looking for a simple Game-Day or Weekend Party recipe? Look no further, these BBQ Chicken Enchiladas are money!
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