Cornbread Crepe Chicken Enchiladas

A creative fusion recipe featuring savory, tender green chili chicken wrapped inside quick homemade cornbread crepes, baked with cheese, and topped with vibrant salsas and sour cream. Chef's tips: (1) Use chicken thighs instead of chicken breast for a juicier, more tender filling that shreds easily. (2) Keep the cooked crepes covered with a towel to trap steam; this keeps them pliable and prevents them from breaking when rolled. (3) Always give the crepe batter a quick stir before pouring each portion, as the cornmeal tends to settle at the bottom. (4) Only sauce the center of the enchiladas when baking to keep some crepe edges exposed for a better texture and appearance.

• Time: 60 min
• Servings: 6

Source: ChefChef

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