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.
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Enchilada Recipe with Chicken, Cheese and Spinach
How to make the most delicious enchilada recipe with chicken, cheese and spinach. This Mexican inspired recipe is super tasty, easy to throw together and perfect for dinner any night of the week.
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ENCHILADAS WITH CHICKEN, CHEESE AND SPINACH
2 Tbs. neutral oil like vegetable oil
1 onion, diced
2 cloves garlic, minced
1 lb spinach
1 cup sour cream
4 cups cooked chicken, shredded
4 cups assorted cheeses, such as cheddar and mozzarella
pinch of salt
2-15 oz. cans store bought enchiladas sauce (this is the brand I use
8 to 10 tortillas, depending on the size of your casserole dish
Pre-heat oven to 375F.
In a medium sized saute pan warm oil over medium heat. Add the onion and cook until translucent, about 3 to 5 minutes. Add the garlic and cook for another 30 seconds. Adding in a handful at a time, wilt the spinach in the pan.
After the spinach is wilted add the mixture to a big bowl. Add the sour cream, chicken, 3 cups of the cheese and a big pinch of salt. Stir well to combine.
Pour 1 cup enchilada sauce into the bottom of a 9 x 13 casserole dish. Pour the remaining enchiladas into a shallow bowl or pan.
Assemble the enchiladas by dipping a tortilla into the bowl of enchilada sauce. Then on a flat surface add about 1/4 cup of the filling. Roll up the tortilla around the mixture and place them in the casserole dish seam side down. Repeat with remaining ingredients.
Bake enchiladas for about 30 minutes or until the cheese is bubbling. Garnish with green onions and cilantro.
Makes about 6.
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How to Make Chicken Enchiladas | Chicken Recipe | Allrecipes.com
Get the top-rated recipe for Easy Chicken Enchiladas at
Watch how to make easy chicken enchiladas using only a few ingredients. Cooked chicken, packaged cream cheese, prepared salsa, and canned pinto beans help you get dinner on the table fast. Top your enchiladas with grated cheese, shredded lettuce, chopped tomatoes, and sour cream.
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Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Ingredients:
1. 3 tortillas
2. 1 or 2 tomatoes
3. 100 grams of cheese
4. 1/2 bell pepper
5. 3 eggs
6. 150 grams of milk
7. Salt to taste
8. Pepper to taste
9. 50 grams of parsley
10. Vegetable oil.
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BBQ Chicken Enchiladas | Blackstone Griddle
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We took a trip to Kansas City for The American Royal and met up with Chef Jean Paul Bourgeois. In this video Chef JP will show you how to take your left-over chicken to Enchilada Heaven! This is a simple recipe that is packed with flavor. Looking for a simple Game-Day or Weekend Party recipe? Look no further, these BBQ Chicken Enchiladas are money!
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Chicken Crepes with Creamy Sauce Recipe
Chicken Crepes with Creamy Sauce Recipe
When i tried chicken crepes first time with this recipe, every one in my family loved it and i was given gifts. You can't imagine how happy i was. Try this recipe to believe.
Ingredients
All-purpose flour 1 cup
Butter 2 tbsp (melted)
Milk ¾ cup
Eggs 2
Water ½
Coriander 1 tbsp (ground)
Salt ½ tsp
Garlic 1/8 tsp
Extra butter or oil as required
For Filling:
Chicken 1-½ cup
Chili powder ½ tsp
Lemon juice 1 tsp
Yogurt ¼ cup
Pepper to taste
Salt to taste
Cumin powder ½ tsp
For Creamy Sauce:
Butter 1 tbsp
Onion 1 (finely chopped)
All purpose flour 1 tbsp
Salt to taste
Black pepper powder 1 tsp
Mushroom optional (sliced, stir fried)
Potatoes 1 tbsp (boiled, cubes)
Coriander leaves 2 tbsp (chopped)
Green chili 1 (chopped)
Milk ½ cup
Cooking Directions
In a pan mix milk, eggs and water whisk well.
Add eggs mixture in to flour mix till no lump remains.
Then add coriander, salt, garlic and melted butter mix to incorporate all.
Now a thin batter is ready, heat thick bottom pan and heat it with ½ tsp of butter or oil.
Take ¼ measuring cup and fill it with batter and pour on pan.
Hold the pan and swirl it in round to spread batter in a thin layered roti as much as you could.
Cook till done, turn the side of crepe to cook.
Do same process with remaining batter and make all crepes.
For Filling: Slice chicken on to thin strips and marinate with all ingredients for a while.
Cook on a pan till chicken tenderized.
For Creamy Sauce: In a pan add butter and melt then fry onion until translucent.
Add all purpose flour stir add salt and peppe also add milk by stirring, mix till form a thicken sauce.
Add chicken, mushrooms, potatoes, coriander leaves and green chilies mix well.
Filling is ready now place filling on crepe and roll up.
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