Friday, March 1, 2013


Enchiladas are a great way to indulge your cravings for Mexican food, and making them with egg crepes will ensure that they aren't too heavy.  (Image from  )

To make the Enchiladas

Ingredients :

-       - 10 large egg crepes
-       -  1 enchilada sauce recipe (see below)
-      -   2 cups of cooked shredded chicken or meat
-      -   2 cups of grated cheddar cheese

Directions :

-      -   Preheat your oven to 350’F
-      -   Grease a casserole or baking dish that will hold 5 rolled crepes.  You will be making 2 layers.
-      -   Mix the chicken or meat with one cup of the cheese.
-      -   Divide this mixture among the egg crepes and rollup burrito-style.
-      -   Place a single layer in the bottom of your dish and top with a small amount of the sauce.
-      -   Add a second layer of rolled egg crepes on top of the first.  Cover with the rest of the sauce.
-      -   Sprinkle the remaining cup of cheese evenly over the tops of the crepes.
-      -   Bake for 25 to 30 minutes or until the cheese is bubbly.

If you prefer your enchiladas a bit crispy on the edges, make one layer in a larger pan, and when covering with sauce have some of the edges exposed.

To serve, place a couple of enchiladas on each plate and top with salad greens, chopped tomato, chopped onion, sliced olives, and more grated cheese if desired.

Enchilada Sauce

Ingredients :

-      -   3 tablespoons of butter
-      -   1 tablespooon of arrowroot
-      -   2 cups of chicken broth
-       -  1 cup of sour cream
-      -   2 ½ tablespooons of taco seasoning 

Directions :

-       -  Melt the butter in a small pan over medium heat.
-     -    Meanwhile, add the arrowroot to the chicken broth and mix until combined. (A small whisk works really well for this.)
-       -  Add the chicken broth mixture to the butter an cook for a couple of minutes until it starts to thicken, stirring all the time.
-       -  Add the taco seasoning and the sour cream, then turn down the heat to low and simmer for a couple more minutes.

Since they are so light, when you indulge in these enchiladas, you won't come away from the table feeling like you need to take a nap.

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