Creamy Avocado + Hatch Chile Chicken Charrd Corn Crepechiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade corn crêpes filled with chicken, avocado, and Hatch chile, topped with cheeses and baked. It's an elevated Mexican-inspired main course with delicate, flavorful crepes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup whole wheat pastry flour or all-purpose flour
- 3/4 cup milk (I used 2%)
- 1/2 cup water
- 2 eggs
- 2 ears corn (husk removed)
- 1/4 teaspoon salt and pepper
- 1/2 onion (finely diced)
- 2 cloves garlic (minced or grated)
- 2 jalapenos (seeded and chopped)
- 1 can hatch chile enchilada sauce (14.5 onuce)
- 1 avocado (peeled and pitted, plus more for serving)
- 1 cup fresh cilantro leaves (plus more for garnish)
- 1 tablespoon adobo sauce (from the can of chipotle chiles in adobo)
- 2 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper
- 4 boneless chicken breasts (cooked and shredded)
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled queso fresco
- grape tomatoes (for serving)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1109mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1147mg
- Calcium
- 349mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.