Ingredients for 4 chicken enchiladas: For the crepes: 1 large egg; 1 cup whole wheat flour; 1/2 cup milk, or as needed; 1 pinch salt; 1 pinch sugar; 1 tbsp. extra virgin olive oil;
little butter, as needed. For the stuffing: 1/2 sliced onion; 2 garlic cloves, chopped; 2 small chicken breasts, sliced to strips; 1 tomato, chopped; 1 cup sliced mushrooms; 2 tbsp. sun-dried tomato pesto; 1/2 cup shredded friulano cheese; 1 tbsp. extra virgin olive oil; salt and pepper to taste.
Recipe: This chicken enchiladas are made with Italian crepes, also called crespelle. Blend all the crepe ingredients together, grease a cast-iron pan with little butter, and make four larger crepes. Set them aside. You can use the same pan to cook the enchilada stuffing. Heat the oil and start by sauteing the onion and garlic for 2 minutes. Add the sliced chicken breasts and mushrooms and saute for about 5 more minutes. 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. Stuff the four crepes with the stuffing and half of the shredded cheese. Use the liquid on the bottom of the pan for on top of the enchiladas, and top with the rest of the cheese.
Bake the enchiladas in a preheated oven for about 5 minutes, or until the cheese is nicely melted. Sprinkle some chopped green onions for decoration after serving the chicken enchiladas.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.