Blue Cornmeal Crepe Enchiladas

3 days from now?

It’s the Official Backwards Day.

Yep, January 31 is Backwards Day, and Bisquick invited me and a couple other fun bloggers to host a Backwards Day Brinner Bash to celebrate.  You may recall that last week I made you the most incredible Inside Out Crepe Omelets (yum!), which are very much breakfasty, in my opinion.

All good.

Nothing wrong with Breakfast for Dinner.  It’s a fun excuse to be silly – sit on your chair backwards, wear your pjs to dinner, turn your shirt inside out…that kind of silliness is always a good time, and kids love it.  So why not?

So what did I make for my Brinner Bash? Blue Cornmeal Crepe Enchiladas.


Yep, instead of your average corn or flour tortilla, I made my own crepes (breakfasty) using Bisquick and blue corn meal, then used those suckers to make enchiladas.  Perfect. Brinner. Cuisine.

Now it’s confession time.

I rarely (okay, never) – make TexMex or Mexican or Southwestern foods.  I just don’t.  Don’t ask me WHY…I don’t have a reason.  Maybe I fear I won’t make it right?  Maybe I fear it will take too long?  Maybe I fear that I just don’t have what it takes?

Well…I have what it takes, apparently.

These Blue Cornmeal Crepe Enchiladas are pretty darned incredible.  And easy? Yep.  Not sure why I worried about it.  Brandi and her hubby Nick came up for our Brinner, and there was nary a thing left.  Of course, Nick is a Mexican Vacuum – you should see that boy with a plate of tacos…  It’s awe inspiring.

You are certainly welcome to amp up the heat on the sauce if you are so inclined, but for us, we kept it fairly mild.  In fact, we dubbed it MexAmerican – a safe but delicious spin on South of the Border Cuisine.

Give it a shot!


Blue Cornmeal Crepe Enchiladas

serves 4-6

For the Crepes

  • 2/3 cup Original Bisquick® mix
  • 1/3 cup blue cornmeal
  • 3/4 cup milk
  • 2 eggs

For the Enchiladas

  • 1 pound cooked chicken breast, cubed or shredded
  • 2/3 cup sour cream
  • 1 cup prepared salsa
  • 1 – 10 ounce can cream of chicken soup
  • 1 teaspoon salt
  • 1 cup fresh pico de gallo
  • 2 cups Mexican blend cheese


  1. Preheat oven to 350. Prepare casserole dish with non-stick baking spray. Set aside.
  2. In a large saucepan, combine sour cream, salsa, cream of chicken soup and salt. Stir occasionally over medium low heat as you prepare the blue corn crepes.
  3. To make the crepes, whisk together all of the ingredients until very well combined.
  4. Spray a crepe pan or large, flat skillet with non-stick cooking spray before making each crepe. Pour roughly ¼ cup of crepe batter onto hot skillet and spread the batter as thin as possible into a circle. Flip after 1-2 minutes, or after browned. Allow to cook after flipping for 30 seconds. Remove crepe from heat and place layers of wax paper between prepared crepes until all 6 have been made.
  5. One at a time, fill prepared crepes with the salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe and place into the prepared casserole dish. Repeat with remaining crepes. Top enchiladas with remaining salsa mixture and shredded cheese. Bake for 20-25 minutes until cheese is bubbly and melted. Remove from oven and serve warm with additional pico de gallo, if desired.

Note – if you don’t have access to blue cornmeal, yellow works too!



Two other fine bloggers joined me for the Bisquick Brinner Day…check out what THEY made!

You should throw your own Backwards Day Brinner Bash, too, don’t you think? Pop on over to Bisquick for more breakfast as dinner recipes and Backwards Day ideas! You should also follow Bisquick on Facebook, Instagram, Tumblr and Pinterest

    Disclaimer: As mentioned, I was contacted by Bisquick to participate in this project. I was compensated for my time and recipe. All thoughts and opinions are my own.

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