Chicken crepes

Rotisserie chicken can be a mother's life saver.  I like to buy two on Sunday when they are on sale.  Feed one to your family for dinner with a nice salad and baked potato; take the other chicken and make these simple delicious chicken crepes.  Everyone is a fan of these!  I think they are best served with peas.

Yields:  6 crepes

1 medium onion, chopped

3/4 c. of celery chopped

2 T. minced garlic

2 T. olive oil

3 c. chopped rotisserie chicken

1 c. chopped fresh mushrooms

1c. and 1/2 c. grated gruyere cheese

1/2 c. grated parmigiano cheese

6 flour tortillas

salt and pepper to taste

1/4 c. white wine

2 T. chopped fresh parsley

Sauce:

3 T. butter

3 T. flour

1 t. salt

1/2 t. pepper

2 c. chicken stock

1 1/2 c. half and half

1c. Gruyere cheese

In a medium sauce pan, add olive oil, onions and cook on medium heat until transparent.  Add  celery and garlic and cook for 3 minutes.  Add mushrooms and cook for 2 more minutes.  Add the wine.  Allow these ingredients to come together for a couple of minutes while stirring.  Add salt and pepper and parsley.  Combine in the chopped chicken and mix all together.  Set aside

Sauce:

In a medium sauce pan add butter and melt it on medium heat.  Add flour and create a roux. Stir.  Add chicken stock, salt and pepper and stir constantly for about 4-5 min. while sauce thickens.  Once it has thickened, add the Gruyere cheese and stir until combined.

Add 3/4 sauce to chicken and vegetable mixture.  Mix well.  Put the chicken mixture in the tortillas one at a time and roll them up placing them in a 13x9 greased baking dish.  Once all 6 are filled and rolled pour the remaining sauce on top of each tortilla.  Top with Parmigiano cheese and bake on 350 until cheese is melted.  About 15 - 20 minutes.  Enjoy!