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Chipotle Sour Cream Naleśniki (Savoury Crepes)

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Servings: 4
Course: Main Course
Cuisine: Mexican, Polish
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Nalesniki and enchiladas are basically the same concept in different languages. I just made them shake hands.
Kasia

Ingredients  

For the Nalesniki (Crepes)
  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • 1/2 cup water
  • Pinch of salt
  • Butter for the pan
Chipotle Chicken Filling
  • 2 cups shredded cooked chicken
  • 2 tablespoons chipotle in adobo, minced
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, sliced
Chipotle Cream Sauce
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1-2 chipotle peppers in adobo, minced
  • 1 clove garlic, minced
  • Salt

Method
 

Make the Crepes
  1. Whisk flour, eggs, milk, water, and salt until smooth. Let rest 15 minutes. Heat a buttered crepe pan or non-stick skillet over medium heat. Pour a thin layer of batter, swirl to coat, cook 1-2 minutes until the bottom is golden, flip for 30 seconds. Stack on a plate. This is babcia's nalesniki recipe — the same crepe I use for breakfast roll-ups and sweet dessert nalesniki. The batter doesn't know it's about to become an enchilada. It cooperates regardless.
Make the Filling
  1. Mix shredded chicken with chipotle in adobo, sour cream, half the cheese, and green onions. The filling should be creamy, smoky, and scoopable.
Make the Sauce
  1. Blend sour cream, chicken broth, chipotle peppers, and garlic until smooth. The sauce should be pourable, tangy, and smoky — it's the Polish sour cream sauce that normally goes on nalesniki, redirected through Mexico.
Assemble and Bake
  1. Spread a thin layer of sauce on the bottom of a baking dish. Spoon filling down the centre of each crepe. Roll and place seam-side down. Pour remaining sauce over the top. Sprinkle with remaining cheese. Bake at 175C / 350F for 20-25 minutes until bubbly and golden. The crepes should be tender but hold their shape, the sauce should be bubbling, and the cheese should have those golden-brown spots that make the whole family crowd the kitchen.

Notes

Fridge 4 days. Freezes assembled but unbaked for 3 months. Like green chile enchiladas, making a double batch and freezing one pan is peak Polish Mom efficiency.