🧀 Ingredients
For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tbsp melted butter
- ¼ tsp salt
For the filling:
- 2 cups cooked shredded chicken (or ground beef)
- 1 cup enchilada sauce or salsa
- 1 small onion, finely diced
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
For the cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (warm)
- 1 cup shredded cheese (mozzarella, cheddar, or Mexican blend)
- Salt to taste
For topping:
- 1 cup shredded cheese (for sprinkling)
- Fresh chopped parsley or cilantro
🧑🍳 Instructions
1. Make the crepes
- In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth.
- Heat a non-stick skillet over medium heat. Lightly grease it.
- Pour ¼ cup of batter, tilt the pan to spread evenly.
- Cook 1–2 minutes per side until lightly golden. Repeat with all batter.
2. Prepare the filling
- In a skillet, sauté onion in a little oil until soft.
- Add chicken (or beef), enchilada sauce, and spices. Cook for 5–7 minutes until thickened and flavorful.
3. Make the cheese sauce
- In a saucepan, melt butter. Whisk in flour and cook for 1 minute.
- Gradually whisk in warm milk until smooth and thickened.
- Stir in cheese and a pinch of salt until melted and creamy.
4. Assemble
- Lay out a crepe, add a spoonful of meat filling and drizzle some cheese sauce.
- Fold edges inward like a small parcel (as shown in the image).
- Place seam-side down in a baking dish.
5. Bake
- Pour remaining cheese sauce over the top.
- Sprinkle with extra shredded cheese.
- Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden.
6. Serve
Top with chopped parsley or cilantro and serve hot. 🌿
Perfect with sour cream or guacamole on the side!
Would you like me to adapt this recipe to be spicy, vegetarian, or low-carb?