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Mexican Chicken Crepes


"Creamy and mildly spicy chicken filling in freshly made crepes with melted cheese on top. Yum! Serve with shredded lettuce, chopped tomatoes, and/or guacamole."
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1 h servings 340 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.

Nutrition Facts

Per Serving: 340 calories; 24.9 g fat; 7.7 g carbohydrates; 20.9 g protein; 148 mg cholesterol; 395 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is a very good dish. The crepes were rather eggy. Next time, I’ll use two eggs instead of three. I used gluten free flour, which has never been an issue with other crepes recipes that I hav...