Servings: 4
Ingredients
Crepes
- 1 Package French crepes (about 10 per pkg)
- Garnish: cilantro
Filling
- 1 lb. chicken breasts, boneless, skinless, cooked, shredded
- 3 Tbsp. cooking oil
- 10 oz. mushrooms, thinly sliced
- ½ onion, diced
- 2 garlic cloves, minced
- 1 ½ tsp. Chef Merito® Chicken Seasoning
- 2 tsp. thyme, fresh
- ¼ cup dry white wine
- 1 cup Monterey cheese, shredded
Sauce
- ¼ cup Chef Merito® Adobo para Carne con Chile
- 4 Tbsp. butter
- ¼ cup flour
- 2 ¼ cups milk
Preparation
- Preheat the oven to 375°F. Grease a baking dish.
- In a large saucepan, heat olive oil over medium-high heat. Sauté mushrooms, onion, thyme, and garlic until golden and almost no liquid remains, approximately 5 minutes.
- Stir in white wine. Reduce liquid by half, approximately 1 minute. Turn off the heat and set aside.
- Combine shredded chicken with Chef Merito® Chicken Seasoning.
- In another pan, melt butter over medium heat; whisk in flour and cook, whisking constantly, for approximately 2 minutes.
- Slowly whisk in milk and Chef Merito® Adobo para Carne con Chile. Reduce heat and simmer, whisking often, until smooth and thickened, approximately 2-3 minutes. Set aside.
- Spoon the filling along the center of each crepe. Roll up and arrange snugly, seam side down and in a single layer, in the prepared dish.
- Sprinkle the cheese over the crepes. Bake in the oven until the cheese melts and the chicken is heated through, approximately 5 minutes.
- Pour the sauce over the crepes. Garnish with cilantro.