Stay at home Thursday

Crepes made with tortillas sounds funny to me. The first time I had them I thought is this suppose to be Enchiladas and someone did not follow the directions. Now I was wrong. I am sure they would be great if they were made with crepes it just might take a while longer. They are very easy and makes 2, 9 by 13 casseroles. Most families could get two meals out of one. They are very moist and tender and very filling. Give them a try and leave me a message letting me know what you think.

My good friend Teresa From A blog about food gave me another award. Since I received the same award from the same blogger I am going to just giving Teresa a BIG SHOUT check out her blog she always post great yummy food items. Thanks Teresa ablogaboutfood2.blogspot.com/



Chicken Cheese Crepes

6 Chicken Breasts- boil until tender, skin bone and cube
4 C Grated Cheddar Cheese- reserve 1 C to sprinkle on top
12 oz broken mushrooms, drained
12 Medium size flour tortillas ( prefer "Homestyle")
2 Cans Cream of Chicken Soup
1 C Sour Cream
1/2 C Milk
1/2 teaspoon Lemon Juice

Combine soup, sour cream, milk and lemon juice to make sauce. Put chicken, cheese, and mushrooms on tortilla. Put about a tablespoon of sauce on top. Roll up Tortilla and place in greased baking pan. Put crepes close together. Pour remaining sauce on top of crepes. Completely cover crepes being sure to cover ends. Sprinkle remaining cheese on top. Bake at 350 F for 30 minutes.