Creamy Avocado + Hatch Chile Chicken Charred Corn Crepechiladas
Ingredients
Charred Corn Crepes
-
1
cup
whole wheat pastry flour or all-purpose flour
-
¾
cup
milk
-
½
cup
water
-
2
units
eggs
-
2
ears
corn
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
Filling
-
½
unit
onion
-
2
cloves
garlic
-
2
units
jalapenos
-
1
can
hatch chile enchilada sauce
-
1
unit
avocado
-
1
cup
fresh cilantro leaves
-
1
tablespoon
adobo sauce
-
2
teaspoons
chili powder
-
1
teaspoon
cumin
-
to taste
salt
-
to taste
pepper
-
4
units
boneless chicken breasts
-
1
cup
shredded pepper jack cheese
-
1
cup
shredded sharp cheddar cheese
-
½
cup
crumbled queso fresco
-
to serve
grape tomatoes
Instructions
- Char the corn on gas burners or under a broiler for about 1 minute per side, then cool.
- In a food processor, blend flour, milk, water, eggs, and half of the corn kernels until smooth. Refrigerate for 30 minutes.
- Heat a non-stick pan, coat with butter or cooking spray, and cook crepes using 1/3 cup of batter for 30 seconds on each side. Set aside.
- In a skillet, sauté onion in olive oil until soft, then add jalapeño and garlic until caramelized.
- In the food processor, blend hatch chile sauce and avocado until smooth, then add cilantro, adobo sauce, chili powder, cumin, and seasonings.
- Combine shredded chicken, remaining corn, and half of the cheeses in a bowl with 1/3 of the sauce.
- Spread some sauce in a greased baking dish, fill each crepe with 1/4 cup of the filling, roll, and place seam side down in the dish.
- Top with remaining sauce and cheese, cover with foil, and bake at 375°F for 15-20 minutes, then uncover and bake for an additional 10 minutes.
- Serve with fresh avocado, cilantro, and grape tomatoes.
Nutrition Facts (estimated)
Servings
6
Calories
638
Total fat
30g
Total carbohydrates
50g
Total protein
40g
Sodium
800mg
Cholesterol
120mg
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