Chicken Enchilada Savoury Crepes

Chicken Enchilada Crepes


Creamy seasoned shredded chicken enchiladas are prepared in a savoury crepe and sprinkled with shredded Monterey Jack cheese and baked.

Chicken Enchilada Savoury Crepes

Ingredients                               Makes: 4 crepes
~Savoury Crepes~
1 cup all-purpose flour or spelt flour
1/8 tsp sea salt
2 eggs, mixed
1/2 cup milk
1/2 cup purified water
2 tbsp unsalted butter, melted
3 tsp coconut oil or avocado oil (for frying)
1 1/4 cups cooked chicken, shredded
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 sweet onion, diced
1/2 sweet red pepper, diced
3 jalapeño peppers, minced
4 cloves garlic, minced
1/2 tsp cumin
few shakes of black pepper
1/8 tsp sea salt
1/2 cup 2% cottage cheese, drained
1/2 cup greek yogurt, drained
1/4 cup Monterey Jack cheese, shredded + 1/4 cup Monterey Jack cheese, shredded
1/4 cup salsa

Prepare the Filling Ingredients. Combine cottage cheese and yogurt in a bowl. Line a colander with cheesecloth and pour in the cottage cheese and yogurt mixture and drain for at least 30 minutes; then transfer to a bowl.

Dice the onion and then put aside in a small bowl. Dice the red pepper, mince the jalapeño, and the garlic; and put all together in another small bowl. Shred 1 1/4 cups of chicken and put aside in a bowl. Shred 1/2 cup of cheese and put aside in its own bowl.

Prepare the Savoury Crepes. In a medium-sized bowl, sift together flour and sea salt. In a large mixing bowl combine the eggs, then pour in the flour and mix well until smooth (mixture should be thick). Combine milk and water; then slowly pour into flour and egg mixture, mix and whisking until smooth. An electric hand mixer or an immersion hand blender can be used. Pour in the melted unsalted butter and whisk until smooth.

Heat a large frying pan on medium-high heat (5-6 on electric stove), then add about 1/2 teaspoon of coconut oil. A large soup ladle can be used to pour the batter into the pan. Pour about 1/2 cup of batter into the pan and gently tilt the pan, swirling in a circular motion so that the batter coats the surface evenly.

Cook crepe for about 1 to 2 minutes or until the bottom is light brown. Loosen the crepe with a large flat spatula, and then turn the crepe over and cook its other side for about 1 minute. When crepe is finished cooking, transfer to a large plate lined with a paper towel.

Add another 1/2 teaspoon of coconut oil to the frying pan and repeat the process, starting with adding another 1/2 cup of batter to the hot frying pan. Transfer all the cooked crepes to the plate and then cover with a clean dish-towel to keep them warm and moist.

Prepare the Filling and Bake Enchiladas. Preheat oven to 350 degrees Fahrenheit. Prepare a 10×10 inch baking dish with coconut oil.

In a large skillet over medium-low (3.5) heat, melt one tablespoon of unsalted butter and then add one tablespoon of olive oil and combine. Pour in the diced onion and cook for about 7-9 minutes or until onion has softened and has begun to lose some of its moisture. Stir occasionally to keep onions from burning.

Increase heat to medium (4.5 on electric stove) and then add the diced peppers, minced jalapeño, and garlic and stir to combine. Cook for another 4-5 minutes or until fragrant, stirring occasionally to keep from burning. Then add the cumin, black pepper and sea salt and cook for 30 seconds to 1 minute longer.

Reduce heat to medium-low and then stir in the cottage cheese and yogurt mixture and 1/4 cup of the shredded cheese. When cheese mixture begins to melt then add the shredded chicken and stir to coat and mix evenly; then remove from heat.

Divide the chicken mixture into four and spoon into the crepes, and roll up. Place the rolls seam side down into prepared baking dish. Sprinkle the remaining 1/4 cup of  Monterey Jack cheese over the top of the enchiladas.

Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top. Serve immediately with 1 tablespoon of salsa. Enjoy.

Recipe shared by:  J. Marshall

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