Creamy Crepes Poblano

Using cornmeal crepes instead of corn tortillas adds an international fusion to this enchilada casserole.

Yield:

4 servings (serving size: 2 filled crepes)

Recipe from

Nutritional Information

Calories 390
Caloriesfromfat 22 %
Fat 9.6 g
Satfat 4.8 g
Monofat 2.8 g
Polyfat 1 g
Protein 39.8 g
Carbohydrate 35.1 g
Fiber 2.9 g
Cholesterol 128 mg
Iron 3.3 mg
Sodium 567 mg
Calcium 268 mg

Ingredients

1 pound poblano chiles (about 6 chiles)
2 1/2 cups water
2 garlic cloves, thinly sliced
2 bay leaves
1 pound skinned, boned chicken breasts
1/3 cup all-purpose flour
1/4 teaspoon salt
1 cup 1% low-fat milk
1 teaspoon butter or stick margarine
1 teaspoon dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1/2 cup fresh corn kernels (about 1 ear)
1/2 cup (2 ounces) shredded Monterey Jack cheese
Cooking spray
1 cup diced tomato

Preparation

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; chop chiles, and set aside.

Bring water, thinly sliced garlic, and bay leaves to a boil in a saucepan; add chicken. Reduce heat; simmer 20 minutes or until chicken is done. Remove chicken; cool. Strain broth through colander into a bowl; discard solids. Reserve 1 cup broth. Shred chicken with 2 forks.

Preheat oven to 425°.

Combine flour and salt in a bowl; gradually add milk to flour mixture, stirring constantly with a whisk. Melt butter in a medium saucepan over medium heat; add oregano, cumin, and minced garlic, and sauté1 minute. Add flour mixture and reserved 1 cup broth, and cook until thick (about 4 minutes), stirring constantly with a whisk. Remove 1 cup sauce; set aside. Add 1/2 cup chiles and corn to remaining sauce in pan; cook 2 minutes over medium-low heat. Remove from heat; stir in cheese. Combine chicken, reserved 1 cup sauce, and remaining 1/2 cup chiles in a bowl.

Spoon about 1/4 cup chicken mixture down center of each crepe; roll up. Place crepes, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray, and spoon cheese sauce over crepes. Bake at 425° for 15 minutes or until bubbly. Sprinkle with tomato.

Note: Two (4.5-ounce) cans of green chiles, drained and chopped may be substituted for poblano chiles.

Note:

Jim Fobel,

April 1999