Corn Crepes with Chicken and Corn
Crepas de Elote con Pollo y EloteEnchiladas become crepas when the filling is wrapped in savory Corn Crepes. For a striking plate with great color, serve the Corn Crepes with Tomato and Avocado Salad.
Ingredients
Makes 8 crepes
- 8 ½ recipe Corn Crepes
- Basic Cooked Tomatillo Sauce
- Shredded Spiced Chicken
- 2 teaspoons unsalted butter
- 1 cup cooked corn kernels fresh, or thawed if frozen
- ¼ teaspoon salt
Instructions
- Prepare the Corn Crepes.
- Set aside on a plate.
- Prepare the tomatillo sauce.
- Set aside in a bowl.
- Prepare the shredded chicken.
- Set aside in a bowl.
- In a small skillet, melt the butter over medium heat.
- Add the corn and salt.
- Cook, stirring, until heated through, about 2 minutes.
- Preheat oven to 375°.
- In an 11- × 7-inch ovenproof baking dish, spread about ¾ cup of the tomatillo sauce on the bottom.
- Fill one crepe with about ¼ cup of the chicken mixture.
- Roll into a cylinder and place seam side down in prepared baking dish.
- Repeat, filling and rolling remaining crepes, and place them side by side in the dish.
- Cover each of the filled rolled crepes with about ¼ cup of tomatillo sauce.
- Bake until completely heated through, about 20 minutes.
- To serve, put 2 crepes on each of 4 plates.
- Reheat the corn and scatter the corn equally over each serving.