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Add a photoRaciónes: 12
Ingredientes
- 1 1/3 c. lowfat milk
- 2 T vegetable oil
- 1 1/3 c. flour
- 4 large eggs, beaten
- 1 teaspoon salt
- 2 cans cream of chicken soup
- 1 (8 ounce) can lowfat sour cream
- 2 1/2 c. cooked chicken
- 2 T melted butter
- 1 sm. minced onion
- Diced bell pepper to taste
- Reserved soup mix
- 1/2 c. cheddar cheese
- 1 cube chicken bouillon
- 2 T water
- 1 jar sliced mushrooms
Direcciones
- Mix well, then place in refrigerator for 2 hrs. Pour 3 tbsp batter into crepe pan which has been sprayed with Pam.
- Put together half of the first 2 ingredients with the chicken. Reserve the rest.
- Line crepes with filling. Roll up and place in pan like enchiladas. Pour sauce over top. Bake for 15 min at 350 degrees. Sprinkle top with grated cheddar cheese and return to oven for 10 min. Bake covered with foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 153 | 54% |
| Total Fat 17.15g | 21% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.02g | |
| Cholesterol 117mg | 39% |
| Sodium 754mg | 31% |
| Potassium 247mg | 7% |
| Total Carbs 17.74g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.08g | 2% |
| Protein 14.26g | 23% |
