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Normaal
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Corn Crepes with Chicken and Corn
Crepas de Elote con Pollo y Elote
Enchiladas 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.
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Ingrediënten
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
Instructies
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.
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Recipe Category
Chicken
/
Torttilla
Country
Mexican