Cornbread Crepe Chicken Enchiladas
This recipe features a unique twist on classic chicken enchiladas, using cornbread crepes instead of traditional tortillas. The chicken filling is simmered in a flavorful green salsa, then shredded and mixed with more sauce. The crepes are filled with the chicken mixture and cheese, baked until bubbly, and topped with red chili salsa, sour cream, and fresh cilantro.
Nutrition· per serving · estimated
Ingredients17 items
Instructions
- 1
Pour 2 jars of green salsa into a saucepan. Rinse the empty jars with chicken broth and add the broth to the saucepan.
- 2
Add boneless, skinless chicken thighs to the saucepan, ensuring they are submerged. Season with salt. Set the heat to medium-high.
- 3
Once the mixture starts to simmer, reduce the heat to low and cook for about 1 hour and 15 minutes, or until the chicken is fall-apart tender.
75:00 timer - 4
Remove the cooked chicken from the saucepan, allowing as much sauce as possible to drain back into the pan. Set the chicken aside in a bowl.
- 5
Increase the heat of the sauce in the saucepan to high and reduce it for 5-6 minutes to thicken and concentrate the flavors.
5:30 timer - 6
Ladle out about 1.5 cups of the reduced sauce into a separate container; this will be used for topping the enchiladas later. Keep the remaining sauce in the pan on low heat.
- 7
Using two forks, shred the cooked chicken in the bowl until it is very fine. The finer the shred, the more sauce it will absorb.
- 8
Transfer the shredded chicken into the saucepan with the remaining sauce and stir to combine. Keep this mixture on low heat until ready to use.
- 9
In a large bowl, whisk together the large egg, sugar, 0.5 tsp salt, baking powder, and cayenne pepper for about 20 seconds.
- 10
Add the cornmeal, all-purpose flour, and milk to the egg mixture. Whisk until just combined, then let the batter sit for a couple of minutes.
2:00 timer - 11
Heat a non-stick pan over medium-high heat and brush with melted butter. For each crepe, transfer about 1/4 cup of batter to the pan, swirling to coat the bottom evenly.
- 12
Cook the first side for about 1 minute, or until the top of the crepe stops looking wet. Flip and cook the other side for about 1 minute, or until lightly browned. Reduce heat to medium if crepes are browning too quickly.
2:00 timer - 13
Transfer each cooked crepe to a plate and cover with a towel to keep them soft and supple. Continue cooking and stacking until you have 6 crepes (the batter makes about 7). Let them steam under the towel for a few minutes.
5:00 timer - 14
Preheat your oven to 425°F (220°C).
- 15
Ladle some of the reserved green salsa into the bottom of a casserole pan or baking dish and spread it out evenly.
- 16
For each crepe, sprinkle about 2 tablespoons of Pepper Jack cheese down the middle, then top with an equal portion of the shredded chicken filling. Roll the crepe tightly and place it seam-side down in the prepared baking dish.
- 17
Once all 6 enchiladas are rolled and placed in the dish, ladle the remaining reserved green salsa over the top, focusing on the middle so that at least half of the crepe surface area is exposed.
- 18
Finish with a generous scattering of Pepper Jack cheese over the sauce.
- 19
Bake in the upper center of the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the filling is hot.
15:00 timer - 20
Remove from the oven and spoon red chili salsa down the middle of the enchiladas. Drizzle with sour cream and garnish with torn cilantro leaves.
- 21
Serve immediately and enjoy!