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Chicken, Spinach, and Mushroom Crepes

Yield 5 servings (serving size: 2 crepes)
Fill tender crepes with a creamy mixture of chicken, cheese, frozen chopped spinach and sliced mushrooms for an elegant but easy weeknight meal. You can make the Basic Crepes ahead of time and freeze them until you're ready to use them in a recipe.

Ingredients

  • Cooking spray
  • 1 cup thinly sliced onion
  • 1 (8-ounce) package presliced mushrooms
  • 3 cups chopped cooked chicken breast
  • 1/2 cup sliced green onions
  • 3/4 teaspoon salt, divided
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups 2% reduced-fat milk
  • 1/4 teaspoon black pepper
  • 10 Basic Crepes
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Nutrition Information

  • calories 411
  • caloriesfromfat 30 %
  • fat 13.8 g
  • satfat 6.7 g
  • monofat 4.1 g
  • polyfat 1.4 g
  • protein 40.1 g
  • carbohydrate 30.9 g
  • fiber 3.7 g
  • cholesterol 164 mg
  • iron 3.6 mg
  • sodium 719 mg
  • calcium 308 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

  2. Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

  3. Preheat broiler.

  4. Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.