Spicy Chicken Crepes
- 1/2 c chopped onion
- 1/2 T butter
- 2 1/2 c cooked shredded chicken breast
- 1 can chopped green chile, drained
- 1/2 c sour cream
- 1/4 c chicken broth
- 1 1/2 oz. Velveeta cut in pieces
- 8 prepared crepes
- 1 1/2 T freshly minced parsley or cilantro
- 3 T grated pepper jack or cheddar cheese
- Pico de gallo or tomatillo sauce
Preheat oven 350.
Microwave onion and butter on high for 90 seconds to soften. Combine mixture, chicken and chili in bowl.
Combine Alfredo sauce, sour cream, chicken broth and Velveeta in saucepan over medium heat and stir till cheese almost melted. Add 1/2 c of cheese sauce to chicken. Cool and refrigerate till remaining sauce ready to bake.
Fill each crepe with chicken mixture and place seam side down in casserole dish large enough to hold 8 filled crepes. They are delicate so handle carefully.
Cover and refrigerate till ready to serve.
Sprinkle parsley and grated cheese over crepes and cover with remaining sauce. Bake 30 minutes or till hot.
Serve with sauce.
Can be heated in individual servings. Place 2 on microwave plate and sprinkle with parsley and cheese. Coat with sauce and microwave 60-90 seconds. Warm each serving separately.
538 calories (2 crepes) 29 g fa 250 mg cholesterol 868 mg sodium 2g fiber 35g protein