Mexican Chicken Crepes Recipes

CHICKEN CREPES

Steps:

• Crepes:.
• Mix flour, baking powder and salt.
• Stir in remaining ingredients.
• Beat with electric mixer until smooth.
• Lightly butter small skillet; heat over medium heat until bubbly.
• For each crepe, pour 1/4 cup of the batter into skillet.
• Immediately rotate skillet until thin film of batter covers bottom.
• Cook until light brown, turn, and cook other side until light brown.
• Stack crepes, covering with a towel to prevent drying out while preparing filling.
• Gravy:.
• Heat butter over low heat until melted in a sauce pan.
• Blend in flour and salt.
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
• Remove from heat.
• Stir in broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Filling:.
• Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
• Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
• Put about 1/4 cup of mixture on center of each crepe and roll up.
• Place crepes seam side down in a 9x13 baking dish.
• Pour remaining gravy over crepes.
• Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
• Can be frozen before baking, just thaw completely before putting in the oven.
• Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.

MEXICAN CHICKEN CREPES

Steps:

• Combine all indregients except tortillas and chicken.
• Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
• Then pour the rest of sauce over filled tortillas.
• Bake for 25-30 minutes at 350, or until bubly and hot.
• Garnish with more grated cheese, olives, and tomatoes.

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.

MEXICAN CHICKEN CREPES

Steps:

• 1. Mix all crepes ingredients together with a wire whisk or electric beater till smooth. Heat a nonstick frying pan on medium low heat. Pour about 1/3 cup batter and spread it around to make a thin pancake (i.e. crepe).
• 2. When the top is dry and the edge starts to come away from the pan (about 2 - 3 minutes), you turn it over. Cook the other side for about 2 minutes, remove it to a plate. Do the same again till all the batter is gone, makes about 10 crepes.
• 3. In a bowl mix all filling ingredients till very well blended. Lay a crepe on a plate, place 2 - 3 tbs. filling in the middle and roll the crepe up.
• 4. Line the crepes in a rectangular oven pan seam side down. Spread the shredded cheese all over the top. Cover with a sheet of aluminium foil sprayed with cooking spray.
• 5. Bake at 350 degrees till heated through and cheese is melted, about 20 minutes.

MEXICAN CHICKEN CREPES: MESA CREPES

Steps:

• 1. Make crepes. Stir together sour cream, spices, chiles, 1 1/2 cups Jack cheese, chicken and onions. 2. Spoon 1/2 cup mix down center of crepe. 3. Roll and place seam down, single layer in a shallow 3 quart baking dish. (Can cover, chill and make a day ahead). 4. Bake, covered at 350 degrees for 20-30 minutes. 5. Remove cover, sprinkle with remaining cheese. Return to oven until cheese melts 3-5 minutes. 6. Serve with shredded lettuce, chopped tomatoes and Guacamole. Crepes: 1. Beat together eggs, milk and oil. Add Masa Harina, flour and salt. Beat until smooth. 2. Pour about 1/4 cup batter onto hot greased crepe pan. 3. Cook 1 side until brown, turn and brown other side. Remove and cool.

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 STREET CREPES

Steps:

• Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.
• Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.
• Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.
• Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.
• Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.