Chicken, Spinach, Mushroom Crepes


2 cups    cooked diced chicken   
2 teaspoons    minced garlic   
1 cup    chopped, frozen spinach-squeezed dry   
1/2 cup    sliced mushrooms   
1/2 cup    cream cheese-softened   
1 teaspoon    ground cumin seed   
2 teaspoons    taco seasoning mix   
1/2 cup    green chilies   
1/2 cup    tomato sauce   
¼ cup    white wine   
1 cup    béchamel sauce   
2 cups    Monterey Jack cheese shredded   
12    ready made crepes   
1. In a large bowl mix
2. 2 cups cooked diced chicken
3. 2 teaspoons minced garlic
4. 1 cup chopped spinach, squeezed dry
5. 1/2 cup sliced mushrooms
6. 1/2 cup cream cheese, tore into pieces
7. 1 teaspoon ground cumin
8. 2 teaspoons taco seasoning
9. 1/2 cup green chilies
10. 1/2 cup tomato sauce
11. 1 cup Monterrey jack cheese shredded
12. Mix this mixture until the cream cheese is broken down and mixture is creamy
13. Put into a large Ziploc bag. Seal bag.
14. Take 12 crepes from below
15. Measure 1 cup béchamel into a small Ziploc bag
16. Add 1/4 cup of white wine
17. Seal bag and Double bag & take home

18. Cooking directions:
19. Thaw all bags
20. Fill the crepes by putting them on a workspace and placing approximately 1/3-1/2 cup of filling into each crepe.
21. Place into a baking dish or saute pan. To Saute: spray a non stick pan with cooking spray and heat on medium heat put filled crepes into the pan and saute on medium heat until lightly browned on the bottom and filling is warmed through.
22. To bake: Spray a 13×9 inch pan with cooking spray and place filled crepes into the pan.
Bake @ 350° until the crepes are slightly browned and heated through.
23. Meanwhile pour sauce into a saucepan and heat on medium high heat stirring frequently until sauce is heated through. 
24. Serve sauce over crepes.
Servings: 6

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