Blue Corn Crepe Chicken Enchiladas Recipe

Cooking Directions

• STEP 1.In a bowl, combine shredded chicken, cheese, and enchilada sauce. Mix well.
• STEP 2.Place a blue corn crepe on a flat surface and spoon the chicken mixture onto the center.
• STEP 3.Roll up the crepe and place it seam-side down in a baking dish.
• STEP 4.Repeat with the remaining crepes and chicken mixture.
• STEP 5.Pour additional enchilada sauce over the rolled crepes.
• STEP 6.Bake in a preheated oven at 350��F (175��C) for 20-25 minutes or until heated through.
• STEP 7.Serve hot and garnish with chopped cilantro and sour cream if desired.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• Garnish with fresh cilantro and sour cream before serving.