Chicken & Artichoke Crepe “Enchiladas”

Ingredients:

• 8 New Hope Mill Crepes
• 1 Tbsp vegetable oil
• ½ cup diced sweet onion
• 10 oz jar sun-dried tomatoes, drained and chopped (set aside extra for garnish)
• 14 oz jar marinated artichokes, drained and diced
• ½ cup alfredo sauce
• 1 garlic clove, minced
• 2 cups cooked chicken, diced or shredded
• 1 cup Swiss cheese, grated (Gruyere is a good option)
• ¼ cup fresh parsley, chopped (optional, for garnish)
• Ground black pepper

Directions:

Prepare 1 batch of crepes (about 8-9 crepes) in accordance with the instructions found on the crepe bag. Set crepes aside.

Preheat oven to 350°F. Add vegetable oil to a medium skillet over medium heat. Sauté onions until softened and slightly caramelized, about 5 minutes. Add garlic and cook for an additional minute. Add artichokes and sun-dried tomatoes and sauté for 2 minutes. Add the cooked chicken and stir until combined, adding ground black pepper to taste. Remove from heat and set aside.

Grease an 8×8 square baking pan. Assemble the crepes by spooning 1/8 of the mixture from the skillet onto a crepe. Roll the crepe like a burrito by folding the edge closest to you over the filling, tucking the sides and rolling away from you. Place the crepe in the baking dish and repeat, making sure to distribute the filling evenly between all 8 crepes. Arrange the crepes side by side in the baking dish.

Spread ½ cup alfredo sauce over the crepes and sprinkle cheese over the top. Bake for 15 minutes or until cheese melts. Garnish with the reserved sun-dried tomatoes and fresh parsley.