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.
How To make Chicken Enchilada Crepes's Videos
Chicken Enchilada Lasagna | Everyday Food with Sarah Carey
This is a super simple version of one of my favorite Mexican dishes: Enchiladas. It takes just 10 minutes of prep time, and comes out of the oven smelling amazing. If you have the time, you can poach your own chicken breast and make your own tomatillo salsa but, for the dinner rush, this dish is just as great with leftover cooked chicken or rotisserie chicken and store-bought green salsa. You'll never serve a blah casserole again!
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Recipe Ingredients:
3 cups store-bought tomatillo salsa (from two 16-ounce jars), or home-made
12 corn tortillas
2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
3 tablespoons sour cream
2 ounces cotija cheese
1/3 cup fresh cilantro
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken Enchilada Lasagna | Everyday Food with Sarah Carey
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Perfect Cheesiest Homemade Enchiladas (2 Ways)
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Finally getting around to making enchiladas, although not traditional... I'd like to discuss Tex-Mex enchiladas that will leave you daydreaming of cowboy boots and the wild west.
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Chicken and Mushroom Crepe Bake by Kevin Dundon
This is Real Food with Kevin Dundon
Looking for something quick and easy back to school dinners? Try this delicious chicken and mushroom crepe bake.
View the full recipe here:
Chicken Enchiladas Without Carbs! | High Protein | | Weight Loss Friendly
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You guys have been asking so here are some great chicken dinner recipe ideas that are high protein, healthy fats, and low carb. Best part? Only 5 ingredients!
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Chipotle Chicken Enchiladas
My kids have been falling in love with our roasted chicken leftover enchiladas with a chipotle based red sauce the last few months and I just had to share it with all of you so your friends and family can enjoy it too. I might make a green sauce version of this in the future, but for now this should keep you busy for a good minute. Hope you enjoyed the recipe and see you in the kitchen very soon! P.s. the red sauce is crazy good on tacos and taquitos in case you need some more uses for the leftover sauce.
Ingredients:
1 large Chicken Thigh & Leg
2 tbsp blackening spice
2 tbsp paprika
2 tbsp onion powder
2 chipotle peppers (from the can)
2 tbsp chipotle sauce (from the can)
1 can fired roasted tomatoes
2 cups water
salt and pepper to taste
Corn Tortillas
flavorless oil for frying (canola, sunflower, grapeseed etc..)
1 cup shredded cheese mix
1/2 red onion, thinly sliced
1 serrano pepper
1/4 cup red wine vinegar
salt to taste
2 tbsp queso fresco
fresh picked cilantro
sliced avocado
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NO TORTILLA Mexican Enchiladas! | High Protein | Low Carb | Weight Loss
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Today we’re making dinner for two under $10! I love enchiladas but wanted to make a healthier low carb alternative! This is not just healthy but it is very affordable and easy to make!
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