Chicken & Mushroom Crepes

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

1. Preheat the oven to 375°F. Grease a baking dish.
2. 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.
3. Stir in white wine. Reduce liquid by half, approximately 1 minute. Turn off the heat and set aside.
4. Combine shredded chicken with Chef Merito® Chicken Seasoning.
5. In another pan, melt butter over medium heat; whisk in flour and cook, whisking constantly, for approximately 2 minutes.
6. 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.
7. 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.
8. Sprinkle the cheese over the crepes. Bake in the oven until the cheese melts and the chicken is heated through, approximately 5 minutes.
9. Pour the sauce over the crepes. Garnish with cilantro.