Blue Corn Crepe Chicken Enchiladas

A fast and easy meal that's ready in just 45 minutes. These colorful, mouthwatering crepes are made with blue cornmeal and filled with cheese, salsa, shredded chicken and fresh pico de gallo.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4



cup sour cream
cup salsa
can (10 3/4 oz) condensed cream of chicken soup
teaspoon salt
lb cubed or shredded cooked chicken breast
cup fresh pico de gallo
cups shredded Mexican cheese blend (8 oz)


cup Original Bisquick™ mix
cup blue cornmeal
cup milk

  • 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.

Expert Tips

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.