Chicken, Spinach, and Mushroom Crepes

This recipe comes together in a flash for a delicious weeknight supper.

Yield: 5 servings (serving size: 2 crepes)

Ingredients

• Cooking spray
• 1  cup  thinly sliced onion
• 1  (8-ounce) package presliced mushrooms
• 3  cups  chopped cooked chicken breast
• 1/2  cup  sliced green onions
• 3/4  teaspoon  salt, divided
• 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1  tablespoon  butter
• 2  tablespoons  all-purpose flour
• 1 1/4  cups  2% reduced-fat milk
• 1/4  teaspoon  black pepper
• 10  Basic Crepes
• 1/2  cup  (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

Nutritional Information

Calories:

411 (30% from fat)

Fat:

13.8g (sat 6.7g,mono 4.1g,poly 1.4g)

Protein:

40.1g

Carbohydrate:

30.9g

Fiber:

3.7g

Cholesterol:

164mg

Iron:

3.6mg

Sodium:

719mg

Calcium:

308mg