Friday, January 15, 2010

ENSENADA CREPES

Wow!  Yesterday was another warm, beautiful day.  The forecast calls for a couple more like it and then that 4 days of rain.  Enjoy it while you can.  A couple of years after we moved to California, we went to a Super Bowl Party at a friends home.  She had made Ensenada Crepes for dinner.  They were so amazing.  I asked her for the recipe.  Everyone in my family hungers for this particular dinner.  All the kids love it as well.  The best part is that if, and I say IF, you have any left over , just pop in the Microwave for a minute or two and they are just as good.  You can make them the night before, and just put them in the oven when ready to eat.

ENSENADA CREPES

4 Bonlless chicken breast filets (I just buy a cooked chicken at the market sometimes and use that)
12 small flour tortillas
12 slices of "DAK" or other thinly sliced ham
12 6" fingers of Jack Cheese
about 1 1/2 cups shredded Jack Cheese for the sauce
Chicken broth (2 cups)
1 small can of Diced Chiles

Place 1 slice of ham, some chicken and 1 piece of cheese on a Tortilla and roll up.  Put into a buttered cake pan or pyrex pan.  Do the same with the remaining Chicken, Ham and Tortillas.  Lay seam side down next to each other.

Make a roux of 1/4 cup of butter and 1/4 cup of flour.  Mix until bubbly, add 2 cups Chicken broth and the Jack Cheese, the Chiles and stir until thickened.  Pour over the roll ups. Sprinkle with some Parmesan Cheese.  Bake at 350 degrees until bubbly.  Let set for about five minutes before serving.  These are truly amazing.  I usually double the sauce recipe or make it 1 and 1/2 so we have plenty of the sauce.

Thanks for stopping in today
Ciao
Grayce

2 comments:

  1. I'm surprised it took this long for this dish to be presented on your site. It's one of the best meals of all time.

    ReplyDelete