Delicious Mexican Chicken Crepes

These Mexican Chicken Crepes are a perfect fusion of Mexican and French cuisines. The tender chicken filling seasoned with Mexican spices is wrapped in delicate crepes and topped with a zesty enchilada sauce and melted cheese. This dish is perfect for a special dinner or even a brunch gathering. It's easy to make and packed with bold flavors that will impress your family and friends.

Ingredients

• For the Chicken Filling:
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• For the Crepes:
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 2 eggs
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• For the Enchilada Sauce:
• 1 can (14 ounces) tomato sauce
• 1/2 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• For the Topping:
• 1 cup shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped, for garnish

Directions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
2. Add the shredded chicken, cumin, chili powder, paprika, dried oregano, salt, and pepper. Stir well to combine and cook for another 5 minutes until the chicken is heated through and well-coated with the spices. Remove from heat and set aside.
3. In a mixing bowl, whisk together the flour, milk, eggs, salt, and melted butter until smooth. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup of the batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the crepe is set and lightly golden. Flip and cook for another 1 minute. Repeat with the remaining batter to make 8 crepes.
5. Preheat the oven to 375°F (190°C).
6. In a saucepan, combine the tomato sauce, chicken broth, chili powder, cumin, dried oregano, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
7. Spread 2-3 tablespoons of the chicken filling onto each crepe and roll it up. Place the filled crepes seam-side down in a lightly greased baking dish.
8. Pour the enchilada sauce over the filled crepes, covering them completely. Sprinkle the shredded cheese on top.
9. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving. Serve hot and enjoy!

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