Mexican Chicken Crepes

Delight your taste buds with these irresistible Mexican Chicken Crepes—where light, tender homemade crepes meet a bold, savory filling bursting with shredded chicken, green chilies, smoky spices, and a touch of zesty tomatoes. Topped with a velvety cheddar cheese sauce and baked to golden perfection, this recipe marries French elegance with Mexican flair in an effortless weeknight or dinner-party dish. Perfectly finished with a fresh cilantro garnish and tangy sour cream, these crepes are as visually stunning as they are delicious. Ready in under an hour, this dish serves as a hearty, flavor-packed option for lovers of fusion cuisine. Serve them with lime wedges for an extra citrusy kick!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Whole milk
• 2 large Eggs
• 2 tablespoons Unsalted butter (melted and cooled)
• 0.25 teaspoons Salt
• 1 tablespoon Olive oil
• 2 cups Chicken breast (cooked and shredded)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 cup Canned diced tomatoes (drained)
• 0.5 cup Canned green chilies (chopped)
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 1 cup Shredded cheddar cheese
• 0.5 cup Heavy cream
• 3 tablespoons Fresh cilantro (chopped)
• 0.5 cup Sour cream (for garnish)
• 4 pieces Lime wedges (optional)

Directions

Step 1

In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, and a pinch of salt until the batter is smooth. Let it rest for 15 minutes.

Step 2

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of the batter into the pan, swirling to cover the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden. Flip and cook for another 30 seconds. Repeat with the remaining batter and set the crepes aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add shredded chicken, diced tomatoes, green chilies, cumin, smoked paprika, and chili powder to the skillet. Stir well to combine and cook for 5 minutes until the mixture is heated through. Remove from heat.

Step 5

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Step 6

Spoon about 3 tablespoons of the chicken filling onto each crepe, rolling them up tightly. Place the filled crepes seam-side down in the prepared baking dish.

Step 7

In a small saucepan, heat heavy cream over low heat and stir in shredded cheddar cheese until melted and smooth. Pour this cheese sauce evenly over the filled crepes.

Step 8

Bake the crepes in the preheated oven for 15-20 minutes until the cheese is bubbly and lightly golden.

Step 9

Garnish the crepes with fresh cilantro and a dollop of sour cream. Serve immediately with lime wedges on the side, if desired.

Nutrition Facts

Serving size	1894.7 grams (1894.7g)

Amount per serving	% Daily Value*
Calories	3136

Total Fat 172.80g	222%
Saturated Fat 91.20g	456%
Polyunsaturated Fat 1.70g
Cholesterol 1178mg	393%
Sodium 3089mg	134%
Total Carbohydrate 148.90g	54%
Dietary Fiber 12.00g	43%
Total Sugars 35.00g
Protein 217.00g	434%

Vitamin D 216IU	1081%
Calcium 1558mg	120%
Iron 17mg	92%
Potassium 2906mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 28.8%

Carbs: 19.7%