Blue Corn Crepe Chicken Enchiladas Food

CHICKEN AND CORN ENCHILADAS

Steps:

• Lightly oil 15x10x2-inch glass baking dish.
• Mix first 6 ingredients and 1 cup cheese in medium bowl.
• Season chicken filling to taste with salt and pepper.
• Mix salsa and enchilada sauce in large bowl.
• Heat heavy medium skillet over high heat.
• Add 1 tortilla and cook until heated through, about 10 seconds per side.
• Brush tortilla with some of sauce mixture.
• Spoon 1/3 cup chicken filling into center of tortilla.
• Roll up.
• Place seam side down in prepared baking dish.
• Repeat with remaining tortillas, some sauce and remaining filling.
• (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
• Preheat oven to 350ºF.
• Spoon remaining sauce over enchiladas.
• Sprinkle with remaining 1 cup cheese.
• Cover with foil.
• Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).

CHICKEN ENCHILADA CREPES

Steps:

• 1. Sauce: Saute onions in butter in small sauce pan until tender.
• 2. Add remaining ingredients, simmer 15 minutes, uncovered.
• 3. Filling: Combine the chopped chicken, sour cream and cheese.
• 4. Use about 1 1/2 tablespoons for each crepe.
• 5. To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.
• 6. Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.
• 7. Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.
• 8. The crepes can be filled and baked immediately or filled and frozen.
• 9. Defrost the filled crepes slightly and bake as directed adding a few minutes.
• 10. 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.