When I created this dinner, I was in the mood for saucy, Mexican flavors. But I also wanted the light, creamy, cheesiness you get in lasagna from cottage cheese (or ricotta.)
I decided crepes would be the perfect avenue for these flavor combinations to meet. With the light, fluffy texture of the crepes, the creaminess of the cheeses and the bold flavors of enchiladas, this dinner is like a savory Mexican blintz.
The crepes are easy to make and can be made ahead if needed. However, if time is of the essence, tortillas can be substituted.
Give these Cheesy Enchilada Crepes a try and let me know what you think! See below for picture gallery.
Happy Cooking! ~ Gena
Cheesy Enchilada Crepes
- 1 small onion, chopped **
- 1 red pepper, diced **
- 1 yellow pepper, diced
- 1 T olive oil **
- 1 -15 oz. can black beans, drained
- 1 -15 oz. can fire roasted, diced tomatoes, undrained
- 1 -4 oz. can diced green chiles, undrained
2 T chili powder plus 3 t. for sauce**
- 3 cups marinara sauce, divided **
- 1/4 cup water
- 2 t. salt, divided **
- 2 cups cottage cheese **
- 1 egg **
- 2 1/2 cups shredded cheddar cheese, divided **
For the Crepes:
- Butter (for greasing pan) **
- 6 eggs **
- 3/4 cup water
- 1 1/8 cup flour **
- sour cream
- 1 avocado, diced
** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. Types of cheese and milk/cream may vary. 🙂
- Preheat oven to 350° F. Make crepe batter- add eggs, water and flour to a blender and mix until smooth. Set aside.
- Heat olive oil in a large saucepan over med. heat. Add onions, red and yellow peppers. Saute for about 5 min. or until tender.
- Add beans, tomatoes, chiles, 2 T chili powder, 1 cup marinara and 1 t. salt. Stir and cook until all ingredients are incorporated and heated through, about 2 minutes.
- Meanwhile, mix together in a small bowl the cottage cheese, egg and 1/2 cup of shredded cheddar cheese.
- Cook the crepes- melt butter over med. heat in a small, nonstick saucepan. Pour approximately 2-3 T batter in the center of pan and quickly spread into a large, thin circle by lifting pan and tilting in a circular motion. Cook until top appears dry then flip and cook other side until dry. Remove to a plate. Repeat with remaining batter.
- Make the sauce- in a med. bowl, stir together 2 cup marinara, water, 1 t. salt and 3 t. chili powder. Pour a thin layer of sauce into a 9 x 13 baking dish.
- Fill crepes evenly with the bean and veggie mixture by spreading down the middle of the crepes.
- Spread a layer of cottage cheese mixture on top of beans and veggies. (See picture below)
- Fold one crepe edge over filling, tuck in ends and continue rolling. Place seam side down in casserole dish. Arrange tightly in dish, allowing as many as possible. (I ended up needing an additional, small baking dish.)
- Spread sauce evenly over all the enchiladas.
- Sprinkle 2 cups cheddar cheese evenly over the top.
- Bake for 15 minutes or until cheese is melted and a bubbly.
- Serve with sour cream, avocado and cilantro.