Mexican Chicken Crepes Mesa Crepes Recipes
MEXICAN CHICKEN CREPES
So good and so easy! I got this from my SIL, and even though it is more like chicken enchiladas, this is the name that came with it. Cook time does not include cooking and shredding chicken.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 40m
Yield 8 crepes
Number Of Ingredients 12
Steps:
- Combine all indregients except tortillas and chicken.
- Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
- Then pour the rest of sauce over filled tortillas.
- Bake for 25-30 minutes at 350, or until bubly and hot.
- Garnish with more grated cheese, olives, and tomatoes.
Nutrition Facts : Calories 763.9, Fat 52, SaturatedFat 24.1, Cholesterol 146.6, Sodium 1990.3, Carbohydrate 35.1, Fiber 1.9, Sugar 5, Protein 39.5
MEXICAN CHICKEN CREPES: MESA CREPES
Number Of Ingredients 14
Steps:
- 1. Make crepes. Stir together sour cream, spices, chiles, 1 1/2 cups Jack cheese, chicken and onions. 2. Spoon 1/2 cup mix down center of crepe. 3. Roll and place seam down, single layer in a shallow 3 quart baking dish. (Can cover, chill and make a day ahead). 4. Bake, covered at 350 degrees for 20-30 minutes. 5. Remove cover, sprinkle with remaining cheese. Return to oven until cheese melts 3-5 minutes. 6. Serve with shredded lettuce, chopped tomatoes and Guacamole. Crepes: 1. Beat together eggs, milk and oil. Add Masa Harina, flour and salt. Beat until smooth. 2. Pour about 1/4 cup batter onto hot greased crepe pan. 3. Cook 1 side until brown, turn and brown other side. Remove and cool.
Nutrition Facts : Nutritional Facts Serves
MEXICAN CHICKEN CREPES
Creamy and mildly spicy chicken filling in freshly made crepes with melted cheese on top. Yum! Serve with shredded lettuce, chopped tomatoes, and/or guacamole.
Provided by robertscook
Categories Crepes and Blintzes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
- Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter.
- Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top.
- Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 340 calories, Carbohydrate 7.7 g, Cholesterol 147.9 mg, Fat 24.9 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 11.7 g, Sodium 395.3 mg, Sugar 1.8 g
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
CHEAP AND EASY MEXICAN CREPES
This is an easy delicious dinner I invented which all my four kids love (very rare to find something they will all eat!) It's cheap to make and tastes good too.
Provided by Sally in Sydney
Categories Beans
Time 35m
Yield 7 crepes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Crepes.
- Combine all ingredients together and beat til smooth with a whisk. Mixture should be runny.
- Heat a greased frypan on stove.
- Pour 2 or 3 tbsps mixture into pan and tip pan til a medium sized circle is covered with mixture. (makes a crepe about 20cm or 8inches across).
- Filling.
- Brown mince in saucepan.
- Add seasoning to taste.
- Add baked beans.
- Assembly.
- Place about 2 tblsps meat mixture across middle of crepe.
- Roll up and place in lasagna dish.
- Sprinkle with grated cheese.
- Brown under griller.
- Serve with salad or veges.
Nutrition Facts : Calories 718.8, Fat 42, SaturatedFat 18, Cholesterol 179.1, Sodium 651, Carbohydrate 46.2, Fiber 4.9, Sugar 9.3, Protein 39.9
MEXICAN CHICKEN CREPES
Creamy and mildly spicy chicken filling in freshly made crepes with melted cheese on top. Yum! Serve with shredded lettuce, chopped tomatoes, and/or guacamole.
Provided by robertscook
Categories Crepes and Blintzes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt.
- Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter.
- Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top.
- Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 340 calories, Carbohydrate 7.7 g, Cholesterol 147.9 mg, Fat 24.9 g, Fiber 0.4 g, Protein 20.9 g, SaturatedFat 11.7 g, Sodium 395.3 mg, Sugar 1.8 g
CHICKEN AND HAM CREPES
Number Of Ingredients 15
Steps:
- 1. Mix chicken with ham and peas, set aside. To make sauce, melt 1/4 cup butter in a saucepan, stir in flour and cook over low heat for 2 minutes, stirring constantly. Remove pan from heat and add broth. Stir until smooth. 2. Add wine and boil gently for 8 minutes. Add egg yolk, lightly beaten with cream and Parmesan cheese. Stir until cheese is melted, but do not boil. Remove from heat. Add 1 cup of sauce to chicken, ham and peas. Season with salt and pepper. 3. Mix chicken with ham and peas, set aside. To make sauce, melt 1/4 cup butter in a saucepan, stir in flour and cook over low heat for 2 minutes, stirring constantly. Remove pan from heat and add broth. Stir until smooth. 4. Add wine and boil gently for 8 minutes. Add egg yolk, lightly beaten with cream and Parmesan cheese. Stir until cheese is melted, but do not boil. Remove from heat. Add 1 cup of sauce to chicken, ham and peas. Season with salt and pepper. 5. Divide mixture evenly among crepes, roll up and place in single layer in greased shallow baking dish. Pour remaining sauce over crepes and sprinkle with 3 tablespoons Parmesan cheese and dot with 3 tablespoons butter. Heat in 375 degree oven uncovered for 15-20 minutes until lightly browned.
Nutrition Facts : Nutritional Facts Serves
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