Crepe Chicken Enchiladas

So right now in this stage of life, I'm always trying new healthy meals that really don't get my kids too excited to eat dinner.  They don't enjoy spicy, veggie filled dishes or salads, and I do.  So I find myself making it for myself and then making grill cheese sandwiches or mac and cheese for my kiddos.  But one thing my kids LOVE and request for breakfast every Sunday is Crepes.  I know these aren't breakfast crepes, but when I saw them while scrolling pinterest, I knew my boys would love them if they just tried them!!!  They are inspired by Six Sisters Stuff Food Blog, but I changed them quite a bit to my liking!  And I thought they were fantastic, and sooo did my kids!

First you start by making a batch of regular good old crepes.  Next time I make these, I will probably substitute my flour for gluten free flour, like oat flour, or almond meal.  That way I wont feel so guilty if I have one.  Or two.

After you stuff them with your filling, and cover them with your sauce you pop them in the oven like regular enchiladas, and there you have it my friends.  YUM!

Crepe Chicken Enchiladas

Yield: 10-12 Enchiladas

Crepes:
1 1/3 Cup Milk
2 TBLSP olive oil
1 tsp salt
4 eggs- beaten
1 1/3 Cup Flour

Mix everything but the flour until fluffy, then add the flour in and mix well.  In a medium size skillet, med heat, add 1/3 Cup of batter and swirl around on pan.  Heat until lightly browned on the underside, then flip.  Cook an additional minute.

Filling:
2 Cups cooked Chicken Breast chopped - I season with Season Salt, Pepper & garlic powder
2 Cans Cream of Chicken Soup
8 0z of Light Sour Cream
1 tsp garlic powder
1 tsp onion flakes
1/2 small can diced green chilis
dash of cayenne pepper
1 Cup shredded cheddar cheese - or any cheese you like

After cooking the chicken, set aside and heat up the additional Filling ingredients in pan.  Take about 1/3 of the filling out and set aside.  Mix the chicken in the remainder and fill crepes, roll and set in pan..  With your reserve filling, add:

1/3 Cup of water with 1/2 tsp chicken bouillon dissolved in it.
Pour over top of crepes.

Bake in the oven at 350* for 15 minutes.  Take out and add more grated cheese and bake an additional 10 minutes.  Let stand for 5 minutes.