Mexican Chicken Crepes
Delight your taste buds with these irresistible Mexican Chicken Crepes—where light, tender homemade crepes meet a bold, savory filling bursting with shredded chicken, green chilies, smoky spices, and a touch of zesty tomatoes. Topped with a velvety cheddar cheese sauce and baked to golden perfection, this recipe marries French elegance with Mexican flair in an effortless weeknight or dinner-party dish. Perfectly finished with a fresh cilantro garnish and tangy sour cream, these crepes are as visually stunning as they are delicious. Ready in under an hour, this dish serves as a hearty, flavor-packed option for lovers of fusion cuisine. Serve them with lime wedges for an extra citrusy kick!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Whole milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted and cooled)
- 0.25 teaspoons Salt
- 1 tablespoon Olive oil
- 2 cups Chicken breast (cooked and shredded)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Canned diced tomatoes (drained)
- 0.5 cup Canned green chilies (chopped)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 cup Shredded cheddar cheese
- 0.5 cup Heavy cream
- 3 tablespoons Fresh cilantro (chopped)
- 0.5 cup Sour cream (for garnish)
- 4 pieces Lime wedges (optional)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, and a pinch of salt until the batter is smooth. Let it rest for 15 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of the batter into the pan, swirling to cover the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden. Flip and cook for another 30 seconds. Repeat with the remaining batter and set the crepes aside.
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add shredded chicken, diced tomatoes, green chilies, cumin, smoked paprika, and chili powder to the skillet. Stir well to combine and cook for 5 minutes until the mixture is heated through. Remove from heat.
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spoon about 3 tablespoons of the chicken filling onto each crepe, rolling them up tightly. Place the filled crepes seam-side down in the prepared baking dish.
In a small saucepan, heat heavy cream over low heat and stir in shredded cheddar cheese until melted and smooth. Pour this cheese sauce evenly over the filled crepes.
Bake the crepes in the preheated oven for 15-20 minutes until the cheese is bubbly and lightly golden.
Garnish the crepes with fresh cilantro and a dollop of sour cream. Serve immediately with lime wedges on the side, if desired.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 35.0 g | ||
| Protein | 217.0 g | 434% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1558 mg | 120% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
