Taco Enchiladas with Cornmeal Crepes

Name: Taco Enchiladas with Cornmeal Crepes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 crepes
Ingredients: 1 ⅓ 1 ⅓ cups all-purpose flour; ⅔ ⅔ cups yellow or white cornmeal; 4 4 large eggs; ¼ ¼ teaspoon salt; 2 2 cups milk; ¾ ¾ cup chopped onion; 2 2 pounds ground beef or ground turkey; 2 2 garlic cloves; 1 1 teaspoon salt; 1 1 teaspoon pepper; 2 2 tablespoons chili powder; 1 1 tablespoon ground cumin; 1 1 tablespoon ground coriander; 2 cans 2 cans (8-ounces each) tomato sauce; 1 1 Jalapeño; 2 2 cups Shredded cheddar or Monterey Jack cheese; 1 1 can black olives; sour cream; salsa

User Reviews

4.8

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
16 crepes
Course
Main Course
Cuisine
American

Taco Enchiladas with Cornmeal Crepes

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Cornmeal Crepes:

1 ⅓ 1 ⅓ cups all-purpose flour
⅔ ⅔ cups yellow or white cornmeal
4 4 large eggs
¼ ¼ teaspoon salt
2 2 cups milk

Taco Meat:

¾ ¾ cup chopped onion about 1 medium onion
2 2 pounds ground beef or ground turkey
2 2 garlic cloves finely minced
1 1 teaspoon salt
1 1 teaspoon pepper
2 2 tablespoons chili powder
1 1 tablespoon ground cumin
1 1 tablespoon ground coriander
2 cans 2 cans (8-ounces each) tomato sauce
1 1 Jalapeño seeded and minced fine (optional)
2 2 cups Shredded cheddar or Monterey Jack cheese

Garnishes:

1 1 can black olives drained and sliced
sour cream
salsa

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Instructions

For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes.
Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed. Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enclosed in a ziploc bag or covered in plastic wrap.
For the taco meat, cook the onion, ground meat, garlic, salt and pepper in a large nonstick skillet over medium heat, stirring frequently to break the meat into bite-size pieces, until the meat is cooked through, 5-7 minutes. Drain the excess grease. Stir in the chili powder, cumin, coriander, tomato sauce and jalapeno, if using. Simmer over medium heat for 8-10 minutes.
Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up.
Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese. Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.

Nutrition Information

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Serving 1 Crepe Calories 360kcal (18%) Carbohydrates 22g (7%) Protein 19g (38%) Fat 22g (34%) Saturated Fat 9g (45%) Cholesterol 103mg (34%) Sodium 1181mg (49%) Fiber 4g (16%) Sugar 6g (12%)