Blue Corn Enchiladas Recipes

BLUE CORN CREPE CHICKEN ENCHILADAS

Blue Corn Crepe Chicken Enchiladas image

A fast and easy meal that's ready in just 45 minutes. These colorful, mouthwatering crepes are made with blue cornmeal and filled with cheese, salsa, shredded chicken and fresh pico de gallo.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2/3 cup sour cream
1 cup salsa
1 can (10 3/4 oz) condensed cream of chicken soup
1 teaspoon salt
1 lb cubed or shredded cooked chicken breast
1 cup fresh pico de gallo
2 cups shredded Mexican cheese blend (8 oz)
2/3 cup Original Bisquick™ mix
1/3 cup blue cornmeal
3/4 cup milk
2 eggs

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.

Nutrition Facts : ServingSize 1 Serving

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