View source for Crepas de Pollo

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== Description ==
Makes 16 to 18 crepes
== Ingredients ==
=== Herbed crêpes ===
* 1½ cups [[milk]] plus additional if needed for thinning
* 3 [[egg]]s
* 1¾ cups [[flour]]
* 1½ teaspoons [[salt]]
* 2½ tablespoons [[butter]], melted
* 1 tablespoon snipped fresh [[cilantro]]
* 2 tablespoons snipped fresh [[chives]]
* 2 tablespoons finely chopped canned [[green chilis]]
* 1 tablespoon snipped fresh [[basil]]
* 1 cup cooked [[rice]], cooled

=== Mexican chicken ===
* ¼ cup [[vegetable oil]], divided
* 1½ cups chopped [[onion]]
* 1 small [[green bell pepper]], diced
* 1 tablespoon minced [[garlic]]
* 3 cups diced [[chicken]], cut into 1-inch cubes
* 3 tablespoons [[chili powder]]
* 1 teaspoon [[oregano]]
* 1 teaspoon ground [[cumin]]
* ½ teaspoon [[red pepper flakes]]
* 2½ cups [[chicken broth]]
* 1 x 6-ounce can [[tomato paste]]
* 1 teaspoon [[salt]]
* 2 cups cooked [[rice]]
* 1 cup [[sour cream]] for garnish
* 1 diced [[avocado]] for garnish

== Procedures ==
=== Herbed crêpes ===
# Combine [[milk]], [[egg]]s, [[flour]], [[salt]] and [[butter]] in blender or food processor.
# Blend until smooth. Stir in (do not blend) the herbs, chilies and [[rice]] and let rest ½ hour.
# Test batter for thickness. Thin with additional [[milk]] if necessary, batter should make a thin crepe.
# Heat 8-inch skillet and brush with [[vegetable oil]].
# Pour ¼ cup of well-stirred batter into pan.
# Tilt pan so batter covers bottom completely.
# Cook until golden brown on underside.
# Loosen edge, turn and cook until lightly brown on other side.
# Remove from pan, cool on wire rack; then stack, with a piece of wax paper between each crepe until ready for filling.

=== Mexican chicken ===
# Cook [[onion]], [[green bell pepper|green pepper]] and [[garlic]] in 2 tablespoons [[oil]] until tender but not brown in Dutch oven or large skillet.
# Remove vegetables. Add remaining 2 tablespoons [[oil]] and [[chicken]] to Dutch oven and sauté 5 to 10 minutes.
# Return vegetables to Dutch oven. Add spices, stirring to coat [[chicken]].
# Add [[chicken broth]], [[tomato paste]] and [[salt]]. Stir to blend. Bring to a boil, reduce heat, cover and simmer 1 hour.
# When ready to assemble crêpes, spoon 2 tablespoons [[rice]] and 2 tablespoons [[chicken]] mixture across center of each crêpe.
# Overlap the two opposite sides over filling.
# Place crepe seam side down in greased shallow baking dish and repeat with remaining crepes.
# Cover baking dish with foil. Bake 15 to 20 minutes in preheated 350&nbsp;°F oven or until heated thoroughly.
# To serve, top each crepe with dollop of [[sour cream]] and diced [[avocado]]. Makes 8 servings.

[[Category:Avocado Recipes]]
[[Category:Chicken Recipes]]
[[Category:Crêpe Recipes]]
[[Category:Green bell pepper Recipes]]
[[Category:Poultry Recipes]]
[[Category:Mexican cuisine]]

[[Category:Rice Recipes]]
[[Category:Tomato paste Recipes]]