These Chicken Enchilada Crepes are a delicious fusion of delicate French crepes and bold enchilada flavors. They’re surprisingly simple to make and perfect for a special dinner or fun weeknight meal. You’ll love this unique twist on two classics.
Looking for Chicken Enchilada Crepes inspiration? You'll love what we have! Explore more Savory Crepes recipes or discover our Chicken Recipes favorites.
Why You’ll Love This Chicken Enchilada Crepes
- Fusion textures: Delicate crepes wrap a hearty, savory filling for an interesting mouthfeel.
- Simple to master: Blender batter and a non-stick pan make crepe-making easy.
- Make-ahead friendly: Prepare components a day ahead for quick assembly and baking.
- Endlessly customizable: Easily adapt the filling with beans, corn, or different proteins.
Ingredients & Tools
For the Crepes:
- 180 g all-purpose flour
- 2 large eggs
- 480 ml whole milk
- 2 tbsp melted unsalted butter
- 1/4 tsp salt
For the Filling:
- 450 g cooked, shredded chicken breast
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 120 g cream cheese (softened)
- 100 g shredded Monterey Jack cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- salt and black pepper to taste
For the Assembly:
- 450 ml red enchilada sauce (store-bought or homemade)
- 150 g shredded sharp cheddar cheese
- 2 tbsp chopped fresh cilantro for garnish
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender, two medium mixing bowls, a 9×13 inch baking dish
Notes: Use a high-quality enchilada sauce you love, and don’t skip the cream cheese—it adds creaminess and binds the filling.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Crepe batter needs to rest. This is non-negotiable for tender crepes. Letting the batter sit for at least 20-30 minutes (or even overnight in the fridge) allows the flour to fully hydrate and the gluten to relax, which prevents tough, rubbery crepes.
- Your pan temperature is key. The first crepe is almost always a test crepe—don’t be discouraged! You’re looking for a medium heat where a drop of water sizzles and dances on the surface. If the pan is too hot, the crepes will brown too quickly and be brittle.
- Shred your own cheese. I know, it’s an extra step, but pre-shredded cheese is coated with anti-caking agents that can make your sauce grainy and prevent it from melting as smoothly. A little extra effort here pays off in a silky, luxurious texture.
- Don’t overfill the crepes. It’s tempting to pack in as much filling as possible, but a modest 2-3 tablespoon portion per crepe ensures they roll neatly and don’t burst open in the baking dish.
How to Make Chicken Enchilada Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high speed for about 30-45 seconds, until the batter is completely smooth and has the consistency of heavy cream. You shouldn’t see any lumps. Pour the batter into a bowl, cover it, and let it rest at room temperature for at least 20 minutes. This waiting period is the secret to flawless crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Lightly grease it with a touch of butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even circle. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Then, carefully flip the crepe using a thin spatula (or your fingers if you’re brave!) and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 3: Prepare the Filling. In a medium bowl, combine the shredded chicken, diced onion, minced garlic, cream cheese, Monterey Jack cheese, cumin, chili powder, and smoked paprika. Season generously with salt and pepper. Use a fork or your hands to mix everything thoroughly. The cream cheese might be a bit stubborn at first, but keep mixing until it’s evenly distributed and acts as a glue for the other ingredients.
Step 4: Assemble the Crepes. Preheat your oven to 190°C (375°F). Spread a thin layer of enchilada sauce on the bottom of your 9×13 inch baking dish. Take one crepe and place it on a clean work surface. Spoon about 3 tablespoons of the chicken filling in a line down the center of the crepe. Gently fold the two sides over the filling, creating a neat roll. Place the filled crepe seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.
Step 5: Sauce and Bake. Pour the remaining enchilada sauce evenly over the top of the assembled crepes, making sure to cover the edges so they don’t dry out. Sprinkle the shredded cheddar cheese generously over the top. Bake for 20-25 minutes, until the cheese is completely melted, bubbly, and starting to get those lovely golden-brown spots. The sauce should be bubbling around the edges of the dish.
Step 6: Garnish and Serve. Remove the baking dish from the oven and let the enchilada crepes rest for about 5 minutes before serving. This allows the filling to set slightly, making them easier to portion. Sprinkle with the fresh chopped cilantro right before serving to add a burst of color and fresh flavor.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked assembled dish (wrapped tightly) for up to 2 months.
- Reviving: Reheat in a 350°F oven until warm to restore texture.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, zesty flavors cut through the richness of the crepes beautifully and help soak up any extra sauce.
- Black Bean and Corn Salad — A cool, refreshing side with a bit of crunch and acidity that provides a wonderful textural contrast to the soft, saucy crepes.
- Simple Guacamole with Tortilla Chips — Because you can never have too much creamy, avocado goodness, and the chips offer a satisfying crunch on the side.
Drinks
- A crisp Mexican Lager — The light, clean taste of a cold lager is the perfect palate cleanser between bites of the savory, cheesy crepes.
- Classic Margarita (on the rocks) — The tangy lime and hint of salt from the rim create a fantastic flavor partnership with the spices in the enchilada sauce.
- Sparkling Water with Lime — A non-alcoholic option that provides the bubbles and citrus needed to refresh your taste buds.
Something Sweet
- Churros with Chocolate Dipping Sauce — Staying with the theme, these cinnamon-sugar dusted fried dough sticks are a classic and utterly delightful way to end the meal.
- Mango Sorbet — A light, fruity, and cold dessert that feels incredibly refreshing after the hearty main course.
- Tres Leches Cake — If you’re going all out, this supremely moist, milky cake is a celebratory finish that everyone adores.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, pancake-like crepes. The fix is simple—just whisk in a tablespoon or two more milk until it reaches the right consistency.
- Mistake: Skipping the pre-sauce layer in the baking dish. That thin layer of sauce on the bottom isn’t just for show; it prevents the crepes from sticking to the dish and adds moisture during baking, so the bottoms don’t become tough or burnt.
- Mistake: Overbaking the assembled dish. You’re really just heating everything through and melting the cheese. Baking for too long can cause the crepes to dry out and the filling to become rubbery. Look for bubbly sauce and melted cheese, not a deeply browned top.
- Mistake: Rolling the crepes when they’re too hot. I’ve messed this up before too—if you try to fill and roll the crepes straight from the pan, they can tear easily. Let them cool for a few minutes on the plate; they become much more pliable.
Expert Tips
- Tip: Use a rotisserie chicken for a shortcut. This is my number one time-saving hack. A store-bought rotisserie chicken is perfectly seasoned and already cooked, meaning you can have your filling ready in under five minutes.
- Tip: Make a double batch of crepes and freeze them. Crepes freeze beautifully! Layer them between sheets of parchment paper in a freezer bag. You can pull out a few anytime you want a quick, fancy-feeling meal.
- Tip: Add a splash of adobo sauce for a smoky kick. If you have a can of chipotles in adobo in your fridge, stir a teaspoon of the sauce (not the whole pepper, unless you like serious heat!) into your enchilada sauce for a deep, smoky complexity.
- Tip: Let the assembled dish sit before baking. If you have the time, you can assemble the entire dish, cover it, and let it sit in the fridge for an hour before baking. This allows the crepes to absorb some of the sauce, making them even more flavorful and tender.
FAQs
Can I make these Chicken Enchilada Crepes gluten-free?
Absolutely! The crepes themselves are the only component that contains gluten. Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The batter might be a touch more delicate, so be gentle when flipping. For the filling and sauce, just double-check that your enchilada sauce is certified gluten-free, as some brands use wheat as a thickener.
What’s the best way to reheat leftovers?
The microwave is quick but can make the crepes a bit soft. For the best texture, reheat them in a 180°C (350°F) oven for about 10-15 minutes, or until warmed through. You can cover them with foil to prevent the cheese from over-browning. This method helps them retain their structure better.
Can I use flour tortillas instead of making crepes?
You can, and it will be delicious—it’s essentially just making enchiladas! But the experience will be different. The crepe is much thinner and more delicate than a tortilla, offering a finer, more elegant texture that soaks up the sauce differently. It’s worth trying the crepe version at least once for the unique experience.
My crepes keep tearing. What am I doing wrong?
This usually points to one of two issues: the batter or the pan. Your batter might be too thick, making the crepes heavy and prone to cracking. Try thinning it with a little more milk. Alternatively, your pan might not be non-stick enough or might need a fresh coating of butter or oil. A properly lubricated, non-stick surface is crucial for easy flipping.
How far in advance can I assemble the whole dish before baking?
You can assemble the crepes in the baking dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. When you’re ready, just take it out of the fridge, remove the plastic, and pop it straight into the preheated oven. You might need to add a few extra minutes to the baking time since it will be starting from cold.
Chicken Enchilada Crepes
Make these easy Chicken Enchilada Crepes for a fun fusion dinner. A simple, elegant twist on a classic favorite. Get the recipe and try it tonight!
Ingredients
For the Crepes:
-
180 g all-purpose flour
-
2 large eggs
-
480 ml whole milk
-
2 tbsp melted unsalted butter
-
1/4 tsp salt
For the Filling:
-
450 g cooked, shredded chicken breast
-
1 medium onion (finely diced)
-
2 cloves garlic (minced)
-
120 g cream cheese (softened)
-
100 g shredded Monterey Jack cheese
-
1 tsp ground cumin
-
1 tsp chili powder
-
1/2 tsp smoked paprika
-
salt and black pepper (to taste)
For the Assembly:
-
450 ml red enchilada sauce (store-bought or homemade)
-
150 g shredded sharp cheddar cheese
-
2 tbsp chopped fresh cilantro (for garnish)
Instructions
-
In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high speed for about 30-45 seconds, until the batter is completely smooth and has the consistency of heavy cream. You shouldn’t see any lumps. Pour the batter into a bowl, cover it, and let it rest at room temperature for at least 20 minutes. This waiting period is the secret to flawless crepes.01
-
Heat your non-stick skillet over medium heat. Lightly grease it with a touch of butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even circle. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Then, carefully flip the crepe using a thin spatula (or your fingers if you’re brave!) and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.02
-
In a medium bowl, combine the shredded chicken, diced onion, minced garlic, cream cheese, Monterey Jack cheese, cumin, chili powder, and smoked paprika. Season generously with salt and pepper. Use a fork or your hands to mix everything thoroughly. The cream cheese might be a bit stubborn at first, but keep mixing until it’s evenly distributed and acts as a glue for the other ingredients.03
-
Preheat your oven to 190°C (375°F). Spread a thin layer of enchilada sauce on the bottom of your 9x13 inch baking dish. Take one crepe and place it on a clean work surface. Spoon about 3 tablespoons of the chicken filling in a line down the center of the crepe. Gently fold the two sides over the filling, creating a neat roll. Place the filled crepe seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling, arranging them snugly in the dish.04
-
Pour the remaining enchilada sauce evenly over the top of the assembled crepes, making sure to cover the edges so they don’t dry out. Sprinkle the shredded cheddar cheese generously over the top. Bake for 20-25 minutes, until the cheese is completely melted, bubbly, and starting to get those lovely golden-brown spots. The sauce should be bubbling around the edges of the dish.05
-
Remove the baking dish from the oven and let the enchilada crepes rest for about 5 minutes before serving. This allows the filling to set slightly, making them easier to portion. Sprinkle with the fresh chopped cilantro right before serving to add a burst of color and fresh flavor.06
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