Blue Corn Crepe Chicken Enchiladas

Name: Blue Corn Crepe Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 305 grams can condensed cream of chicken soup; 454 grams cubed or shredded cooked chicken breast; 79 milliliters blue cornmeal; 2 eggs; 177 milliliters milk; 237 milliliters fresh pico de gallo; 237 milliliters salsa; 1 teaspoon salt; 227 grams cups shredded Mexican cheese blend; 158 milliliters sour cream; 158 milliliters Original mix

The recipe Blue Corn Crepe Chicken Enchiladas could satisfy your Mexican craving in approximately 45 minutes. For $3.12 per serving, you get a main course that serves 4. One serving contains 710 calories, 54g of protein, and 42g of fat. Head to the store and pick up cream, condensed cream of chicken soup, mexican cheese blend, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 350F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.

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Cooking Spray

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Baking Pan

Oven

In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.

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Sour Cream

Crepes

Salsa

Corn

Salt

Soup

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Sauce Pan

Beat Crepe ingredients with whisk until very well combined.

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Whisk

Spray crepe pan or large flat skillet with cooking spray before making each crepe.

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Cooking Spray

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Frying Pan

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.

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Spread

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Frying Pan

Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.

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Crepes

One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo.

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Cooked Chicken

Pico De Gallo

Crepes

Salsa

Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.

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Shredded Cheese

Crepes

Salsa

Roll

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Baking Pan

Bake 20 to 25 minutes or until cheese is bubbly and melted.

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Cheese

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Oven

Serve warm with additional pico de gallo, if desired.

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Pico De Gallo

Equipment

Ingredients

Servings:

305grams

can condensed cream of chicken soup 454grams

cubed or shredded cooked chicken breast 79milliliters

blue cornmeal 2

eggs 177milliliters

milk 237milliliters

fresh pico de gallo 237milliliters

salsa 1teaspoon

salt 227grams

cups shredded Mexican cheese blend 158milliliters

sour cream 158milliliters

Original mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.