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.
Like Our Official Page for more Delicious Recipes.
Facebook:
Twitter:
Google+:
Subscribe Us For More Videos:
Low-Carb BBQ Chicken Enchiladas [using Keto Crepes]
Although this recipe is tucked under the dinner category, the crepes in this recipe have something to say about that. This has become one of my favorite brunch recipes. I love how I can get the sweetness from the crepes but also enough protein from the BBQ chicken. The perfect palette for brunchtime!
These low-carb enchiladas are tangy, sweet, and baked to ooey goodness! Be sure to grab some extra sauce from the bottom of the pan to savor the flavor!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
------------------------------------------------------------------------
Ingredients:
BBQ Chicken:
4 cup boneless, skinless chicken breasts, shredded
3/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 cup green onion
Salt and pepper to taste
10 ounce red enchilada sauce
1/2 cup low-carb bbq sauce
2 tablespoon water
2 cup cheddar cheese, shredded + divided
2 tablespoon fresh cilantro, for garnish
Crepes:
4 ounce cream cheese, softened
4 large egg
3/4 cup almond flour
1/4 cup unsweetened almond milk
Nutrition Summary: This makes a total of 8 servings of Keto BBQ Chicken Crepe Enchiladas. Each serving comes out to be 411 calories, 25.5g fat, 6.5g net carbs, and 36g protein.
------------------------------------------------------------------------
See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
Everything you need to know about the keto diet:
Getting started? Everything you need is here:
We also make things easy with this 14 day diet plan:
------------------------------------------------------------------------
Follow Ruled.Me for more tasty food:
Chicken Enchiladas Recipe By SooperChef
Chicken enchiladas recipe is here to tempt you with every bite. Juicy, mild spiced shredded chicken filled in crispy tortilla, served with tangy enchiladas sauce and cheese is a dish packed with all flavors. Give this chicken enchiladas recipe a try and share your feedback with us.
#ChickenEnchiladas #ChickenEnchiladasRecipe #Enchiladas
Ingredients for chicken:
Chicken boneless 1/2 kg
Water as required
Salt to taste
Black pepper corns 5-6
Ginger garlic paste 1/2 tbsp
Onion 1/4 piece (small onion)
Ingredients for filling:
Oil 2 tbsp
Onion (chopped) 1/4 cup
Garlic (chopped) 1 tbsp
Salt to taste
Boiled Chicken 1/2 kg
Red chili flakes 1 tbsp
Lemon juice 1 ½ tbsp
Tabasco sauce 1/2 tbsp
Hot sauce 1/2 tbsp
Capsicum (sliced) 1/2 cup
Onion (sliced) 1/2 cup
Ingredients for enchilada sauce:
Olive oil 2 tbsp
Flour 2 tbsp
Chili powder 1 ½ tbsp
Garlic powder 1/2 tbsp
Cumin powder 1/2 tsp
Oregano (dried) 1/2 tsp
Chicken stock 2 cups
Tomato paste 2 tbsp
Vinegar 1 tsp
Salt to taste
Assembling:
Tortillas as required
Enchilada sauce as required
Chicken filling as required
Sour cream as required
Black olives as required
Green chilies (sliced) as required
Tomatoes as (chopped) required
Coriander for garnish
Cheddar cheese as required
Mozzarella cheese as required
Black pepper for sprinkle
Directions:
In a pot simmer water; add salt, black pepper, ginger garlic paste, onion and chicken. Boil until chicken is fully done. Remove chicken and set aside stock for later use.
In a pan heat oil, sauté garlic for a minute and then fry onion in it for 2 to 3 minutes. Add boiled chicken and shred it roughly.
Now add salt, red chili flakes, tabasco sauce, hot sauce, lemon juice and mix well. Lastly add onion, capsicum and cook for two minutes. Set aside.
In another pan heat oil, add flour and cook for a minute. Then add chili powder, garlic powder, cumin, oregano and mix it well.
Gradually add chicken stock and stir continuously. Cook until your sauce is thick. Lastly add tomato paste, vinegar and cook for 15 to 20 minutes or until you reach your desired consistency. Then add salt and mix. Your enchilada sauce is ready.
Take tortilla, spread enchilada sauce and put prepared chicken on top. Roll it and set aside.
Take baking dish, spread enchilada sauce on bottom of dish evenly and place prepared tortilla rolls on top covering the dish completely. Spread some more enchilada sauce on top and sprinkle cheddar and mozzarella cheese on it.
Bake in a preheated oven at 180 degrees for 15 to 20 minutes or until cheese melts.
Your tasty enchiladas are ready. Garnish it with olives, green chilies, tomatoes, coriander, black pepper and serve with sour cream.
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Serving: 4-5
Chipotle Chicken Enchiladas
My kids have been falling in love with our roasted chicken leftover enchiladas with a chipotle based red sauce the last few months and I just had to share it with all of you so your friends and family can enjoy it too. I might make a green sauce version of this in the future, but for now this should keep you busy for a good minute. Hope you enjoyed the recipe and see you in the kitchen very soon! P.s. the red sauce is crazy good on tacos and taquitos in case you need some more uses for the leftover sauce.
Ingredients:
1 large Chicken Thigh & Leg
2 tbsp blackening spice
2 tbsp paprika
2 tbsp onion powder
2 chipotle peppers (from the can)
2 tbsp chipotle sauce (from the can)
1 can fired roasted tomatoes
2 cups water
salt and pepper to taste
Corn Tortillas
flavorless oil for frying (canola, sunflower, grapeseed etc..)
1 cup shredded cheese mix
1/2 red onion, thinly sliced
1 serrano pepper
1/4 cup red wine vinegar
salt to taste
2 tbsp queso fresco
fresh picked cilantro
sliced avocado
SUBSCRIBE:
BUSINESS INQUIRY: byronlovesfood@gmail.com
WEBSITE:
TWITTER:
INSTAGRAM:
FACEBOOK:
MOST USED TOOLS:
Boos Walnut Cutting Board:
Boos Maple Cutting Board:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vita-Mix Blender:
Food Processor:
Tweezer Tongs:
Squeeze Bottles:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
All-Clad Strainer Set:
Metal Mixing Bowls:
Glass Bowls:
Marble Slab:
Temperature Gun:
Ateco Pastry Bags:
Ateco Pastry Bag Tips:
Sizzle Platter:
Silpat:
Pasta Maker:
Ring Molds:
Hand Grater:
Metal Cannoli Mold:
Waffle Iron:
Salt Dish:
Cooling Rack:
Iron Skillet: Iron Skillet
Hand Frother:
Pepper Grinder: Pepper Grinder
Magic Bullet:
Classic Mexican Style Chicken Crêpe
Become A Member Of ‘Cooking With The Blues’
CHICKEN ENCHILADAS RECIPE [with red sauce] A Family Favourite Meal
Chicken tikka enchiladas recipe with the red sauce is a new meal idea for the whole family to enjoy! Few simple steps to make this dinner recipe but trust me everyone is going to love it.
The red sauce I usually make this big batch and then can transfer into separate containers to freeze, so when you want to switch up dinner time just take a tub out over night and it's great to use for your enchiladas.
Leftover Chicken tikka Masala will taste amazing with homemade naan bread check out the recipe here:
Lots of recipes on my channel - make sure to have a look.
If you're reading this then I wish you have an amazing day...
If you're a foodie like myself then SUBSCRIBE for more food related content:
My Favourite Cooking products used in this video:
Pyrex Glass Dish:
Measuring Spoons:
NEW VIDEO EVERY WEEK! ***NEW RECIPES AND NEW IDEAS***
SUPPORT BY CLICKING THE SUBSCRIBE BUTTON
Chapters:
00:04 Chicken Tikka Recipe
03:25 Red Sauce Recipe
04:58 Enchiladas Recipe
Come Say Hi on Instagram: tastethis1now
Business Enquiries: tastethis1now@gmail.com
Soundtrack: YouTube Music Audio
#enchiladas #chickentikka #mealidea
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel.