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Ingredients:

Crepes

  • 4 eggs
  • 1 1/3 cup milk
  • 1/2 tsp salt
  • 1 cup flour

Filling

  • 3.4 cup cream of chicken soup
  • 2 cups cooked chicken
  • 1/4 cup mushrooms
  • 1/4 cup green pepper
  • 1 tsp. instant minced onion

Directions:

Crepes

  1. Beat together for crepes. Heat frying pan to medium. Pour approx. 1/4 cup of mixture for each crepe. Spread.

Filling

  1. Place small amount of filling on crepe. Roll as an enchilada, place in 9x13 glass pan. Mix together remaining chicken soup with 1/2 cup sour cream. Pour on top of crepes. Sprinkle with grated cheese. Bake uncovered at 375 degrees for 25-30 minutes.