Recipe:
This chicken enchiladas are made with Italian crepes, also called crespelle.
1. Blend all the crepe ingredients together, grease a cast-iron pan with little butter, and make four larger crepes.
2. Set them aside until the enchilada stuffing is ready.
You can use the same pan to cook the enchilada stuffing.
3. Heat the oil and start by sauteing the onion and garlic for 2 minutes.
4. Add the sliced chicken breasts and mushrooms and saute for about 5 more minutes.
5. Add the chopped tomato and the sun-dried tomato pesto, season to taste and cook until there is some thick liquid on the bottom of the pan, about 5 minutes more.
6. Stuff the four crepes with the stuffing and half of the shredded cheese.
7. Use the liquid on the bottom of the pan for on top of the enchiladas, and top with the rest of the cheese.
8. Bake the enchiladas in a preheated oven for about 5 minutes, or until the cheese is nicely melted.
9. Sprinkle some chopped green onions for decoration after serving the chicken enchiladas.
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