Chicken Crepe Enchiladas

Chicken Crepe Enchiladas
(Serves 2)

Crepes:

• 1 1/3 cup all purpose flour
• 2/3 cup cornmeal
• 4 large eggs
• ½ teaspoon salt
• 2 cups milk
• Blend all ingredients in a mixer and refrigerate. Pour about ¼ cup of batter into a hot skillet and roll to flatten. Flip and brown. Can be made in advance.

Enchilada Sauce:

• 4 dried guajillo peppers
• 2 dried ancho peppers
• 1 arbole chile
• 4 cups hot water
• 2 cloves garlic
• 2 tsp salt
• 1 tbsp Mexican chocolate or combination cocoa powder and sugar
• Slice and remove seeds from peppers. Let rest in hot water for 20 minutes.
• Add peppers, garlic, salt and chocolate plus 1 cup of chili water and ½ cup fresh water.
• Puree until smooth. Can be made in advance.

Chicken Filling:

• 1 pound chicken breast
• 1 onion / celery / garlic
• 2 cups shredded Mexican cheese

• Season a large chicken breast on all sides with salt/pepper. Brown in a large stock pot on both sides. Then add onion, garlic, celery and enough water to cover. Bring to a boil.
• Cook for about 20 minutes until internal temp of 165. Pull, let rest and then shred.
• Add 1 cup of the enchilada sauce to the chicken mixture and mix well.
• When cooler, add 1 cup of cheese to the chicken mixture and mix well.

Assembly

• Take one crepe and pour in about two spoonfuls of the chicken mixture, enough to make it about an 1-1.5 inches around when you roll it.
• Continue filling and rolling, squeezing them in a casserole dish.
• Top with the rest of the enchilada sauce, then the cheese.
• Bake at 350 until cheese is bubbling and melted everywhere. About 15-20 minutes.
• Top with sour cream, green onions and cilantro.