Typically Sweet

Typically Sweet
This recipe- with the help of a rotisserie chicken and store bought crepes- was super quick and easy prep, even with the homemade cream sauce.  The meal came together nicely with a hint of sweetness from the crepes and a kick from the Mexican inspired spice- I think I pleased and convinced her that there is such a thing as a savory crepe.

**Look for packaged crepes in the produce section of your grocery store

Creamy Chicken and Mushroom Crepes

Cooking spray
3 cloves garlic, minced
1 medium onion, thinly sliced
1 (8-ounce) package presliced mushrooms
1/2 cup white wine
3 cups chopped rotisserie chicken
4 green onions sliced
1 cup Roma tomato, chopped
1 (4 ounce) can diced green chiles
3/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter
3 tablespoons all-purpose flour
1 (12 ounce) can fat free evaporated milk
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
Dash of nutmeg
10 store bought  French crepes
1/2 cup (2 ounces) shredded part skim Mozzarella cheese
Garnish: Chopped Italian parsley or cilantro

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion, garlic, and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Add wine- cooking until wine is reduced, about 4-5 minutes.  Stir in tomatoes, chicken, green onions, 1/4 teaspoon salt, chiles, and spinach. Reduced heat to LOW to keep warm while preparing the sauce.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt, red and black pepper, and nutmeg. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.  Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned. Garnish as desired.

Nutrition Information

Serves 5 (2 crepes each)

Calories: 405

Fat: 8.7 g

Carbohydrate: 26 g

Fiber: 2.9 g

Protein: 38 g

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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