*  Exported from  MasterCook  *
 
                          Chicken Enchilada Crepes
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crepes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Sauce:
      1/4  C.            finely chopped onion
    1      Tbsp.         margarine
    1      Can           tomato sauce -- (15 oz.)
                         with tomato bits
    1      Can           green chili -- (7 oz.)
                         salsa
    1      Tsp.          chili powder
      1/4  Tsp.          garlic salt
                         Filling:
    3      C.            finely chopped -- cooked
                         chicken or turkey
    2      C.            sour cream
    2      C.            grated Cheddar cheese
   18                    cooked crepes
                         Garnish:
    1      Large         ripe avocado or sliced
                         green onions
                         sour cream
 
 Sauce: Saute onions in butter or margarine in small
 saucepan until tender. Add remaining ingredients, simmer 15
 minutes, uncovered.
 Filling: Combine the chopped chicken, sour cream and
 cheese. Use about 1 1/2 tablespoons for each crepe.
 To fill the crepes, place them flat and in the middle of
 the crepe, place the filling in a line across the crepe. Roll
 up the crepe jelly roll style and place open edge down in a 9 x
 13-inch baking dish. Bake the filled crepes in a 350 degrees oven for
 about 20 minutes or until hot and bubbly. The crepes can be
 filled and baked immediately or filled and frozen. Defrost the
 filled crepes slightly and bake as directed adding a few
 minutes. To serve, spoon the hot sauce over the crepes and
 garnish with a slice of avocado or a sprinkle of green onion
 and a spoon of sour cream.
 
 
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