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Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
2
In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
3
Beat Crepe ingredients with whisk until very well combined.
4
Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
5
One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
6
Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.
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Not a fan of chicken? Substitute pork tenderloin for the chicken if desired, or fill the enchiladas with lots of gooey cheese! Kids love it!
The blue cornmeal makes for a creative and colorful crepe, but if you can’t find it in your grocery store, yellow cornmeal works just as well.
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Nutrition Facts are not available for this recipe
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