Blue Corn Crepe Chicken Enchiladas

Blogger Susan Whetzel of Doughmesstic shares a recipe for Blue Corn Crepe Enchiladas.

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

Enchiladas

2/3
cup sour cream
1
cup salsa
1
can (10 3/4 oz) condensed cream of chicken soup
1
teaspoon salt
1
lb cubed or shredded cooked chicken breast
1
cup fresh pico de gallo
2
cups shredded Mexican cheese blend (8 oz)

Crepes

2/3
cup Original Bisquick™ mix
1/3
cup blue cornmeal
3/4
cup milk
2
eggs

  • 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.