Chicken Crepe Enchiladas

Chicken Crepe Enchiladas
(Serves 2)


  • 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.


  • 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.





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