BBQ Chicken Crepe Enchiladas

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  4 cup, chopped or diced or 560g

• Cumin

  Spices, cumin seed

  ¾ tsp, whole or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bbq Sauce Regular

  Compliments

  8 tbsp or 120g

• Water

  Plain, clean water

  2 tbsp or 30g

• Cheddar cheese

  2 cup, shredded or 226g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Cream cheese

  4 oz or 113g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ¾ cup or 90g

• Almond milk

  Plain

  ¼ cup or 60g

Directions

1. Measure out and prepare all the ingredients. Preheat oven to 375F.
2. Make the crepes by combining all of the ingredients together in a blender. Pulse until smooth and well combined.
3. In a non-stick pan over medium-low heat, spray just enough cooking spray to cover the bottom of the pan. Once hot, add about 1-2 tablespoons of batter.
4. Swirl the pan to spread the batter into a thin layer. Cook the crepe until the edges are slightly hardened and bottom can be loosened with a spatula.
5. Flip and cook on the other side until a light golden-brown color is achieved. Do this until the batter is used up then set aside.
6. In a bowl, add the enchilada sauce, BBQ sauce, and water. Mix together well and set aside.
7. On a cutting board, chop the green onions and cilantro.
8. In a bowl, season the shredded chicken with cumin, garlic, chopped green onions, and salt and pepper. Stir to combine well.
9. Add half the shredded cheddar cheese into this mixture along with some of the sauce. Stir to combine well.
10. "Cut" this filling into even sections in the bowl.
11. Pour some of the sauce into the baking dish and let level out.
12. Take the crepe and spoon in the evenly divided sections of the chicken mixture on one side of the crepe.
13. Roll the crepe and put the side where the crepe meets on the bottom of the enchilada sauce filled baking dish. Repeat this with all the crepes. Pour the rest of the enchilada sauce over the crepes and top with the rest of the shredded cheddar cheese. Cover the dish with aluminum foil and bake in the oven for 20-30 minutes. Remove the foil and return to the oven to brown the cheese just a bit, about 1-2 minutes.
14. Garnish with freshly chopped cilantro. Serve immediately and enjoy!
15. (source: https://www.ruled.me/bbq-chicken-crepe-enchiladas/)

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