Chicken Enchilada's in Egg Crepes
Serves 8 as a main dish, or 14 as an appetizer
1 whole pre-roasted deli chicken, meat pulled and shredded
10 fresh tomatillos, peeled and halved*
1 jalapeno pepper, chopped
1 medium onion, sliced
2 Tbsp olive oil
2 cups sour cream
1 bunch cilantro
1/4 cup salt free chicken broth
1/2 tsp salt
1/4 tsp pepper
1/3 pound Jack cheese, shredded and divided
16-20 egg crepes**
2 limes, cut in wedges
On a large baking pan, place tomatillo's, jalepeno and onion slices; drizzle with olive oil. Place in a 400 degree oven and roast for 15 minutes or until vegetables begin to brown. Remove from oven.
Reduce oven to 350 degrees.
Place roasted vegetables into a food processor. Add the sour cream, cilantro, chicken broth, salt and pepper. Process until smooth, set aside.
In a large bowl, mix the shredded chicken, 1/2 of the cheese and 1 1/2 cups of sauce. Blend well.
Take an egg crepe and fill it with a spoonful of the chicken mixture. Continue filling crepes and place them side by side in a 9x13 baking dish.
Spoon remaining sauce over the enchiladas and top with the remaining cheese. Bake in oven for 15-20 minutes until bubbling.
Serve with lime wedges.
* If tomatillos are not available, you may use one 14 ounce can of whole tomatoes. If using canned tomatoes, do not roast them, instead add them to the food processor with the roasted jalapeno and onion.
** You can subsitute tortilla's for the egg crepes.