Chicken Enchilada Crepes with Guacamole

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1 1/3 pounds chicken breasts (diced)
2 onions (peeled and chopped)
4 garlic cloves (chopped)
1 red pepper (deseeded and chopped)
1 yellow peppers (deseeded and chopped)
1/4 ounces Mexican seasoning mix (packet)
2 tablespoons tomato purée
14 ounces chopped tomatoes
7 tablespoons mineral water
2 tablespoons butter
1 1/4 cups sour cream
5 1/4 ounces cheddar cheese (grated)
1 avocado (pitted, flesh removed)
3 tablespoons lime juice
3 1/2 ounces plain yogurt
1 tomatoes (seeds removed and chopped)
parsley (to garnish, optional)
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Meanwhile, heat the oil in a frying pan, add the chicken and stir-fry until almost cooked through. Add the onions, half the garlic and the peppers, stir-fry for 1 min. Add the Mexican spices and season to taste. Add the tomato purée and stir-fry for another minute.
Pour in the canned tomatoes and bring to a boil. Reduce heat, cover and simmer for 5 mins. Remove from heat and keep warm.
Preheat the oven to 325ºF. Lay the pancakes side-by-side on a work surface. Divide the chicken mixture between the crepes and roll up to enclose. Transfer to a large baking dish. Top with sour cream and sprinkle with the cheddar. Bake for 25 mins.
Meanwhile, make the guacamole: blend the avocado, remaining garlic and lime juice until smooth. Stir in the yogurt and season to taste. Sprinkle with the chopped tomato and serve with the pancakes, garnished with the fresh parsley (if using).
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