These enchiladas are so easy to make! If you are a crepe lover and a chicken enchilada lover, then this recipe is for you. It’s the best of both
worlds recipes! 🙂
Delicious Crepe Enchiladas
1 1/3 cup milk
2 tablespoons of vegetable oil
1 1/3 cup flour
4 eggs beaten
1 teaspoon salt
Mix well. Turn on your stove to Medium High. Pour 1/4 cut of batter into pan that has been sprayed with Pam (or nonstick cooking spray). Pick up the pan and try and spread the batter around the whole bottom of the pan. Cook the crepe until it is not gooey on the bottom (about 1 minute) Then flip the crepe and cook for about 30 seconds.
2 cans condensed cream of chicken soup (10 3/4 ounces each)
8 oz fat free sour cream
2 1/2 cups cooked chicken, cubed
Combine cream of chicken soup and sour cream. Split in half. Combine one half of the mixture with the chicken and reserve the rest.
2 tablespoons butter, melted
1 small onion, chopped
Reserved soup mix
1/2 cup cheddar cheese, grated
1 chicken bouillon cube dissolved with 1/3 cup of hot water
4 ounce can of sliced mushrooms
Line crepes with filling. Roll them up and place in pan like enchiladas. Pour your mushroom sauce over top. Bake 15 minutes at 350 degrees. Sprinkle top with grated cheddar cheese and return to oven for 10 minutes.