Southwestern Chicken & Corn Crepes
A great way to use up roast chicken leftovers with a Tex-Mex twist
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Servings: 6
Calories: 482kcal
Ingredients
- 12 oz Roast Chicken ½” diced or pulled
- 1 Pint Chicken Veloute
- ½ Pint Heavy Cream
- 6 oz Butter
- 1 each Small Onion finely chopped
- 1 Tbspn Chipotle Chili Powder
- 1 Tin, 6oz Sweetcorn (keep liquid)
- 1 Tbspn Parsley or Oregano chopped
- Salt and Pepper
- 14 each Savoury Crepes (1 Batch)
- 4 Tbspns Tbspns Parmesan Cheese grated
Instructions
- Mix the velouté and cream to make a cream sauce, utilizing the liquid from the corn to adjust the consistency.
- Set half aside to coat the prepared crepes.
- Saute the onion in the butter for about 5 minutes, until tender.
- Add the chipotle and cook, stirring for 1 minute.
- Next, add one half of the cream sauce and bring to a boil.
- Add the velouté, corn, then the chicken and herbs.
- Taste and adjust the texture and seasoning.
- Place a large tablespoon of the chicken mixture on each crepe and roll up, placing in a buttered oven proof dish.
- Coat the crepes with the remaining cream sauce (adjusting the thickness if necessary with any remaining corn liquid.
- Sprinkle with the parmesan cheese and bake for 30 minutes at 375F until golden brown. If needed, finishing browning under the broiler.
Nutrition
Calories: 482kcal | Carbohydrates: 7g | Protein: 18g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 161mg | Sodium: 438mg | Potassium: 311mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2249IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg