Mexican Chicken Crepes: Mesa Crepes

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
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.

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

This Mexican Chicken Crepes: Mesa Crepes recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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