2cupscooked diced or shredded chicken, or pork*, or turkey
6ozcream cheese, diced
salt and pepper to taste
12corn crepes, recipe below
1cupheavy cream
2cupsgrated Monterey Jack Cheese
lime wedges for garnish
Corn Crepes:
2eggs
2tablespoonsflour
1/2cupMasa Harina flour, found in specialty section of grocery near Mexican foods
1/4teaspoonsalt
1tablespoonvegetable or canola oil
3/4cupmilk
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.