Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes

Jo Murdock is one of my favorite people in the world! Jo met her husband Dave at Disneyland when she was 17 on the Carnation dance floor by the castle Move over Cinderella. They were married when she was 18. She is the most devoted mother of 8 children (7 living, one passed at birth). Her daughter Lindsay once told me, “She’s awesome…the bestest friend a girl could ask for. I’m truly blessed to have her as my Mom….and her cooking is AMAZING!!” I agree with Lindsay. Besides being a great cook, awesome mom and grandmother, Jo is a great example to me. She’s always serving others. A few years ago, she organized a neighborhood cookbook that contains 300 pages of tried and true recipes from some of my dearest friends. This book is a treasure, not only because of all of the great recipes contained in one book, but also all of the memories associated with people who submitted recipes. I pulled the book out a few weeks ago, and tried this recipe from Jo. You know how I love anything that resembles an enchilada. This one is exceptional! Corn Crepes replace the usual tortilla.
Oh. My. Goodness. You have to try these. If you have some leftover turkey sitting around in your fridge, they would be perfect for this recipe. I subbed pork for the chicken, and the fam inhaled them. Wouldn’t this make a fun entree for a Christmas party with a Mexican theme? A little Cranberry Salsa on the side? Thanks Jo.

Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes

5 from 1 vote

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Author: Si Foster

Ingredients 

• 1 large onion, thinly sliced
• 2 tablespoons butter
• 2 cups cooked diced or shredded chicken, or pork*, or turkey
• 6 oz cream cheese, diced
• salt and pepper to taste
• 12 corn crepes, recipe below
• 1 cup heavy cream
• 2 cups grated Monterey Jack Cheese
• lime wedges for garnish

Corn Crepes:

• 2 eggs
• 2 tablespoons flour
• 1/2 cup Masa Harina flour, found in specialty section of grocery near Mexican foods
• 1/4 teaspoon salt
• 1 tablespoon vegetable or canola oil
• 3/4 cup milk

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Instructions

• Separate onions and saute in butter ever medium heat until beginning to brown about 20 minutes. Remove pan from heat and add meat and cream cheese. Mix lightly and season. set aside.
• Prepare crepes. Set aside.

To assemble enchiladas:

• Divide the filling into 12 equal portions. Spoon each portion into the center of a crepe. Roll up. Place seam side down in greased casserole dish in a single layer. pour Cream down sides of crepes, about 1/2 inch deep. Bake uncovered in a 375 degree oven for about 20 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese is melted. Serve with garnish of olives and lime wedges. Serves 6.
• Mix all ingredients in a blender. Blend until smooth. Heat a 6 inch skillet or crepe pan. Grease the pan with oil or butter. Pour 1/4 to 1/3 cup batter into the pan and swirl batter until it covers the bottom of the pan. Cook until lightly browned, and flip to cook other side. Set in a pan when cooked, and finish cooking rest of crepes.

Notes

-For a do-ahead recipe, you may make the crepes the day before and store in the fridge until ready to assemble.-*I had some boneless “Country Style Pork Ribs” I wanted to use. I cooked the ribs at 275 degrees for 3 1/2 to 4 hours in a dutch oven. I seasoned the ribs with salt, garlic salt and pepper, and added about 1/2 cup of water to the meat before tightly covering the pan. Before cooking, the ribs weighed about 4-5 lbs. There was enough meat for a double recipe of enchiladas.