MEXICAN CHICKEN CREPES
Creamy and mildly spicy chicken filling in freshly made crepes with melted cheese on top. Yum! Serve with shredded lettuce, chopped tomatoes, and/or guacamole.
Provided by robertscook
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
- Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter.
- Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top.
- Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 340 calories, Carbohydrate 7.7 g, Cholesterol 147.9 mg, Fat 24.9 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 11.7 g, Sodium 395.3 mg, Sugar 1.8 g
MEXICAN CHICKEN CREPES
This recipe was adapted from one I found online that called for tortillas, but I decided to try it with hand made crepes and we all liked it. So I thought I'd share it here.
Provided by Hanan Hussein
Categories Chicken
Time 1h
Number Of Ingredients 12
Steps:
- 1. Mix all crepes ingredients together with a wire whisk or electric beater till smooth. Heat a nonstick frying pan on medium low heat. Pour about 1/3 cup batter and spread it around to make a thin pancake (i.e. crepe).
- 2. When the top is dry and the edge starts to come away from the pan (about 2 - 3 minutes), you turn it over. Cook the other side for about 2 minutes, remove it to a plate. Do the same again till all the batter is gone, makes about 10 crepes.
- 3. In a bowl mix all filling ingredients till very well blended. Lay a crepe on a plate, place 2 - 3 tbs. filling in the middle and roll the crepe up.
- 4. Line the crepes in a rectangular oven pan seam side down. Spread the shredded cheese all over the top. Cover with a sheet of aluminium foil sprayed with cooking spray.
- 5. Bake at 350 degrees till heated through and cheese is melted, about 20 minutes.
CHICKEN CREPES
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
- Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.
MEXICAN CHICKEN CREPES
So good and so easy! I got this from my SIL, and even though it is more like chicken enchiladas, this is the name that came with it. Cook time does not include cooking and shredding chicken.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 40m
Yield 8 crepes
Number Of Ingredients 12
Steps:
- Combine all indregients except tortillas and chicken.
- Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
- Then pour the rest of sauce over filled tortillas.
- Bake for 25-30 minutes at 350, or until bubly and hot.
- Garnish with more grated cheese, olives, and tomatoes.
Nutrition Facts : Calories 763.9, Fat 52, SaturatedFat 24.1, Cholesterol 146.6, Sodium 1990.3, Carbohydrate 35.1, Fiber 1.9, Sugar 5, Protein 39.5
CHEAP AND EASY MEXICAN CREPES
This is an easy delicious dinner I invented which all my four kids love (very rare to find something they will all eat!) It's cheap to make and tastes good too.
Provided by Sally in Sydney
Categories Beans
Time 35m
Yield 7 crepes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Crepes.
- Combine all ingredients together and beat til smooth with a whisk. Mixture should be runny.
- Heat a greased frypan on stove.
- Pour 2 or 3 tbsps mixture into pan and tip pan til a medium sized circle is covered with mixture. (makes a crepe about 20cm or 8inches across).
- Filling.
- Brown mince in saucepan.
- Add seasoning to taste.
- Add baked beans.
- Assembly.
- Place about 2 tblsps meat mixture across middle of crepe.
- Roll up and place in lasagna dish.
- Sprinkle with grated cheese.
- Brown under griller.
- Serve with salad or veges.
Nutrition Facts : Calories 718.8, Fat 42, SaturatedFat 18, Cholesterol 179.1, Sodium 651, Carbohydrate 46.2, Fiber 4.9, Sugar 9.3, Protein 39.9
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