Chicken Enchilada Crepes Food

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
• In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
• Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
• Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
• To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
• Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
• Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

BLUE CORN CREPE CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
• In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
• Beat Crepe ingredients with whisk until very well combined.
• Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
• One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
• Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.

MEXICAN CHICKEN CREPES

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.

CHICKEN CREPES

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.

CHICKEN FRENCH CRêPES

Steps:

• Crêpes:.
• Mix together the flour and salt in a large bowl.
• Add the combined eggs and milk; gradually mixing into the flour with a whisk.
• Continue to whisk until a smooth batter forms.
• The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
• Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
• Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
• Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
• Filling:.
• Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
• Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
• Remove from heat and set aside 1 cup of sauce for later.
• Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
• To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
• Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
• Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.

CHICKEN AND CORN ENCHILADA BAKE

Steps:

• Preheat oven to 200C | 390F.
• Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
• Once chicken is cooked, begin to layer your enchilada bake!

CHEESY CHICKEN CREPES

Steps:

• In a large bowl, combine the milk and eggs. Add flour and salt to milk mixture and mix well. Let stand for 15 minutes., Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large skillet, saute mushrooms and onions in butter until mushrooms are tender; set aside. In a 2-qt. saucepan, combine the flour and rosemary, salt, pepper and garlic powder. Stir in the mayonnaise until blended. Cook over medium-low heat for 2-3 minutes. Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Add 1 cup cheese; stir until melted. Remove from the heat; add chicken and the mushroom mixture. , Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small saucepan, heat remaining milk and cheese over medium-low heat, until cheese is melted, stirring constantly. Pour over crepes. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• Heat oven to 350°F.
• Mix sour cream and salsa until blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover.
• Bake 15 to 20 min. or until heated through.

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.