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Blue Corn Crepe Chicken Enchiladas
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Prep Time:
15 minutes
Total Time:
45 minutes
Delicious blue cornmeal crepes filled with cheese, salsa, shredded chicken, and fresh pico de gallo. Ready in 45 minutes.
Ingredients:
  • 2/3 cup sour cream
  • 1 cup salsa
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 teaspoon salt
  • 1 lb cubed or shredded cooked chicken breast
  • 1 cup fresh pico de gallo
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 2/3 cup Original Bisquick™ mix
  • 1/3 cup blue cornmeal
  • 3/4 cup milk
  • 2 eggs
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • Combine sour cream, salsa, soup, and salt in a 4-quart saucepan. Cook over medium heat, stirring occasionally, while you make the blue corn crepes.
  • Whisk ingredients for Crepes until fully incorporated.
  • Lightly coat a crepe pan or large flat skillet with cooking spray before cooking each crepe. Pour about 1/4 cup of crepe batter onto the hot skillet and spread it thinly in a circular shape. Flip after 1 to 2 minutes or when browned, and cook for an additional 30 seconds. Place the cooked crepe on waxed paper and repeat with the remaining batter, using layers of waxed paper between each crepe.
  • Fill each prepared crepe with salsa mixture and cooked chicken, add a spoonful of pico de gallo, then roll and place in a baking dish. Repeat with remaining crepes, topping all with salsa mixture and shredded cheese.
  • Bake for 20-25 minutes until the cheese is bubbly and melted. Serve warm with extra pico de gallo on the side, if desired.

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