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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make crepe batter: In a blender, combine eggs, bake mix, cream and water. Blend on high speed until batter is thin and smooth. | 2. To make crepes: Melt 1/4 t. of the butter in an 8 inch nonstick skillet over medium-high heat, add 2 tablespoons batter and swirl pan to coat bottom. Cook until lightly browned on the bottom (about 1 minute). Flip crepe and cook until lightly browned (about 30 seconds). Transfer to a plate. Repeat with remaining batter and butter until you make 8 crepes. Place a sheet of wax paper between the crepes, when you are finished cooking them to allow easy separation. | 3. Pre-heat the oven to 400 degrees and then lightly grease a 9 x 13 inch baking dish. | 4. In a 10 inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Add cream cheese and chilies, reduce heat to medium. Cook and stir until blended and the cream cheese is melted. | 5. Spoon chicken filling on each crepe (about 1/4 cup @), roll up and place seam sides down in the baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
atkins baking mix	2	tablespoons		-	-	-	-
heavy cream	1	tablespoon		51.0	0.41100000000000003	0.426	5.412000000000001
water	1	tablespoon		0.0	0.0	0.0	0.0
butter	2	teaspoons	unsalted	57.0	2.6189999999999998	1.781	4.8
chicken breast	1		cut	780.1798	0.0	94.5741	41.9573
cream cheese	8	ounces	cut	669.06	7.938	16.1028	64.8648
green chilies	1	can		97.1514	24.0	0.0	0.0
green enchilada sauce	2	cans		-	-	-	-
cheddar cheese	3	ounces	shredded	149.6853	9.1087	11.405	7.5523

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.