Oven-Baked Chicken Crepes with Tomato Cream Sauce
Savory crepes filled with chicken and peppers, baked in a rich tomato-cream sauce with melted cheese.
- Prep5 min
- Cook20 min
- Total25 min
- DifficultyEasy
- Servings8
This is a comforting, family-friendly dish that turns simple ingredients into a hearty meal. The crepes are filled with a savory chicken mixture, rolled up, and baked in a creamy tomato sauce until golden and bubbling.
Perfect for busy weeknights, this recipe comes together in about 25 minutes and uses store-bought tortillas or crepes for convenience. It's a great way to use leftover chicken or turkey, and the whole family will love it.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken or turkey and cook, stirring, for 2-3 minutes until lightly browned.
- Add the chopped onion, garlic, and bell peppers (if using) and cook for about 5 minutes, until the vegetables have softened.
- Season with salt and pepper, then remove the skillet from the heat.
- Lay the tortillas or flatbreads on a clean work surface. Divide the filling evenly among them and sprinkle with some of the grated cheese.
- Roll up each tortilla tightly and place them seam-side down in a lightly oiled baking dish.
- In a bowl, mix the chopped tomatoes with the heavy cream and the remaining grated cheese. Season with salt and pepper.
- Pour the tomato-cream mixture evenly over the rolled tortillas.
- Bake in a preheated oven at 400°F for about 20 minutes, until the sauce is bubbling and the tops are lightly golden.
- Garnish with chopped parsley and serve hot.
💡 Tips
- You can use leftover cooked chicken or turkey; just skip the browning step and add it directly to the vegetables.
- If you prefer, substitute the tortillas with homemade crepes for a more traditional version.
- Serve with a green salad for a complete meal.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου