December 6, 2016

Enchilada Crepes

Crepes:
1 c. baking mix (Bisquick®)
3/4 c. milk
1/2 t. chili powder
2 eggs
1/4 c. green onions, finely chopped

Filling:
3 c. cooked chicken, finely chopped
1 c. shredded Monterey Jack cheese
1/2 c. salsa
1 avocado, peeled and cut up
1/2 c. sour cream
1/2 c. water
1/4 t. salt
1/8 t. pepper
1 clove garlic, crushed
chopped tomato
shredded cheddar cheese

To make the crepes, beat baking mix, milk, chili powder and eggs with wire whisk until almost smooth; stir in onions. Pour 1/4 cup batter into hot, lightly greased 10-inch skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge; turn and cook other side until golden brown. Place between sheets of waxed paper.

Mix chicken, cheese and salsa and spoon mixture down center of crepes. Fold ends of crepes over chicken mixture; place folded sides down on greased cookie sheet. Bake at 350° for 15 minutes. Place avocado, sour cream, water, salt, pepper and garlic in blender container; cover and blend on high until smooth, about 1 minute. Pour into saucepan. Cook and stir over low heat until hot. Serve over crepes. Garnish with tomato and cheddar cheese. Serves 6.

Janice Harvey, Charlevoix