Santa Fe Chicken Crepe
Author: Anita
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Ingredients
  • 4 boneless grilled chicken breasts
  • 3 cups shredded Monterey Jack cheese
  • 4 large roasted, peeled & seeded mild green chiles
  • (fresh preferred but canned works)
  • 4 crepes: allrecipes.com/recipe/27188/crepes/
  • 2 cups pico de gallo
  • 1 cup sour cream
Instructions
  1. Slice chicken breasts about ¼" thick & set aside.
  2. Prepare the crepes per recipe at allrecipes.com/recipe/27188/crepes/ . Use a large non-stick skillet well coated with oil. You are making 4 large crepes instead of 8 small ones. Place each crepe on a plate.
  3. Sprinkle ¾ cup shredded cheese on ½ of the crepe. Lay chicken slices over the cheese and then top with a whole green chile.
  4. Fold the crepe over to make a half circle. You might want to fold it again to make a quarter circle, or feel free to fold it as you wish. You could fold it over like a burrito. Whatever suits the plates you are using.
  5. Serve each crepe with ¼ cup pico de gallo and ¼ cup sour cream. Serve remaining cup of pico de gallo in a bowl, so people can help themselves to more if they wish.
  6. Enjoy!
Notes
* For crepes, use a large (at least 12", 14" is even better) non-stick skillet. Be sure it is well oiled.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/chicken/santa-fe-chicken-crepe/