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Mexican Chicken Crepes Recipe

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This recipe for Mexican Chicken Crepes, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donnell Holmes-Carson


3 eggs
l C milk
1 T salad oil
2/3 C Masa Harina
3 T all-purpose flour or whole wheat flour
t salt.

1 C sour cream
1 t chili powder
1 (7 oz) can diced green chiles taste for hotness
1 C diced chicken
1 cup shredded Cheddar Cheese
2 cloves garlic, pressed
1 t each salt and cumin
2 C shredded Jack cheese) sprinkle on top
1 C sliced green onions

CREPES: Put eggs, milk and salad oil in blender. Add 2/3 C Masa Harina, flour and t salt.
Blend until smooth. Make into crepes.

FILLING: Mix all ingredients together
Fill crepes with chicken mixture and roll; place in
pan, seam side down. Spread remaining filling on
top of crepes and sprinkle cheese and onions over
top. Bake, uncovered, at 350 degrees about 20
minutes or until it bubbles.

Serve garnished with guacamole, tomatoes and
shredded lettuce.

Personal Notes:
Personal Notes:
This recipe is from my Aunt Joreen on dad's side of the family.




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