1. 25Preheat oven to 350°F. 2. In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce. 3. Continue to stir until sauce thickens. 4. In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer. 5. In a mixing bowl, beat eggs and half and half until well blended. 6. Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan. 7. Cook for about 1-2 minutes. Repeat until the mixture is gone. 8. Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce. 9. Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted. ---------------------------------------------------------------------------
Nutrition
Ingredients
