Cheesy Chicken Enchilada Crepes

Cheesy Chicken Enchilada Crepes

Introduction

When it comes to comfort food that blends elegance with heartiness, Cheesy Chicken Enchilada Crepes take the crown. These golden, delicate crepes are filled with a rich and savory chicken enchilada mixture, smothered in creamy sauce and melted cheese, then baked to perfection. This dish brings together the finesse of French cuisine with the bold, flavorful flair of Mexican-inspired cooking. Perfect for family dinners, potlucks, or even special occasions, these crepes are as pleasing to the eye as they are to the palate.

Ingredients

For the Crepes:

• 1 cup all-purpose flour

• 2 large eggs

• 1½ cups milk

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• 2 tbsp butter, melted

• ½ tsp salt

For the Filling:

• 2 cups cooked shredded chicken (rotisserie chicken works great)

• 1 cup enchilada sauce (red or green)

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• 1 small onion, finely chopped

• 1 cup shredded cheddar cheese (or Mexican blend)

• 1 cup sour cream

• 1 small green bell pepper, diced

• 1 tbsp olive oil

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• 1 tsp paprika

• ½ tsp cumin

• ½ tsp garlic powder

• Salt and pepper to taste

For Topping:

• 1 cup shredded cheese (Mexican blend or mozzarella)

• Fresh parsley or cilantro, chopped (for garnish)

Preparation Method

1. Make the Crepes

   • In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth.

   • Heat a lightly greased non-stick skillet over medium heat. Pour about ¼ cup of batter into the pan, swirling to coat evenly.

   • Cook for 1–2 minutes until the edges lift easily, then flip and cook the other side for about 30 seconds. Stack cooked crepes on a plate and set aside.

2. Prepare the Filling

   • Heat olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, sautéing until softened.

   • Stir in shredded chicken, enchilada sauce, paprika, cumin, garlic powder, salt, and pepper. Let it simmer for 5 minutes so the flavors meld together.

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3. Assemble the Crepes

   • Lay a crepe flat on a clean surface. Spread a thin layer of sour cream, add a portion of the chicken mixture, and sprinkle with shredded cheese.

   • Fold the crepe over the filling, then place it seam-side down in a greased baking dish. Repeat with remaining crepes and filling.

4. Add Toppings and Bake

   • Pour any remaining enchilada sauce over the arranged crepes. Sprinkle with the remaining shredded cheese.

   • Bake in a preheated oven at 375°F (190°C) for 15–20 minutes, until the cheese is melted and bubbly.

5. Garnish and Serve

   • Remove from the oven, sprinkle with fresh parsley or cilantro, and serve hot.

Serving Suggestions

• Serve with a side of Mexican rice and refried beans for a complete meal.

• Add a fresh garden salad to balance the richness of the dish.

• Offer salsa, guacamole, and extra sour cream on the side for dipping.

Conclusion

Cheesy Chicken Enchilada Crepes are a delightful twist on traditional enchiladas, offering a tender, melt-in-your-mouth crepe exterior that pairs perfectly with a creamy, cheesy, and flavorful filling. This recipe is versatile—you can swap chicken for beef, turkey, or even sautéed vegetables for a vegetarian version. Whether for a casual weeknight dinner or a special family gathering, these crepes are sure to impress both in taste and presentation. They’re the kind of dish that makes you linger at the table, savoring every bite.