🌶️ Cornbread crepe chicken enchiladas
Ingredients
- 3 (15.5 oz) jars green salsa
- 250 ml chicken broth
- 1.4 kg chicken thighs
- 2 tsp kosher salt
- For the crepes: 1 large egg, 1 tsp sugar, 1 tsp baking powder, 3/4 tsp salt, a pinch of cayenne
- 65 g cornmeal and 65 g plain flour
- 250 ml milk
- 2 tbsp melted butter for frying
- 170 g shredded pepper Jack cheese
- 120 ml red chili salsa, 120 ml sour cream, fresh cilantro
Method
- Put the green salsa, broth, chicken and salt in a saucepan and bring to a simmer.
- Lower the heat and simmer about 1 h 15, stirring now and then, until the chicken falls apart. Lift it out, letting the sauce drip back.
- Turn the heat up and reduce the sauce for 5 min. Ladle out 350 ml and reserve it for topping the enchiladas.
- Shred the chicken with two forks and return it to the sauce left in the pan.
- For the crepes, whisk the egg with the salt, sugar, baking powder and cayenne. Add the cornmeal, flour and milk, and whisk to a smooth, thin batter. Rest 5 min.
- Heat a 10-inch non-stick pan over medium-high heat, brush with melted butter, pour in a small ladle of batter and swirl to cover the base.
- Cook about 1 min a side, until lightly browned. Stack the crepes under a towel. You should get 6 or 7.
- Preheat the oven to 220 °C (425 °F). Cover the base of a 9x13-inch dish with a thin layer of the reserved sauce.
- Fill each crepe with shredded cheese and chicken, roll it up and set it seam-side down in the dish. Ladle sauce down the middle, leaving the ends exposed, and top with the rest of the cheese.
- Bake 10 to 15 min, until the cheese melts and the filling is hot.
- Garnish with red salsa, sour cream and cilantro, and serve with the remaining sauce alongside.
Adapted from Chef John · Food Wishes
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