Serves: 12
Total Calories: 209

1 cup sour cream
2 garlic cloves, pressed
1 teaspoon each salt and cumin
1 (4-ounce) can green chili, drained
2 1/2 cups (10-ounces) shredded Monterey Jack cheese
1 1/2 cups each diced cooked chicken and sliced green onions
1 cup shredded Cheddar cheese
crepes:
3 eggs
1 1/2 tablespoons salad oil
3 tablespoons all-purpose flour
1 cup milk
2/3 cup masa harina
1/4 teaspoon salt

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.

Nutritional Facts:

Serves: 12
Total Calories: 209
Calories from Fat: 136

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash