1 c. sour cream
2 cloves garlic, pressed
1 tsp. each salt and cumin
1 (4 oz.) can green chilies, drained
2 1/2 c. (10 oz.) shredded Jack cheese
1 1/2 c. each diced cooked chicken and sliced green onions
1 c. shredded Cheddar cheese

Make crepes. Stir together sour cream, spices, chiles, 1 1/2 cups Jack cheese, chicken and onions. Spoon 1/2 cup mix down center of crepe. Roll and place seam down, single layer in a shallow 3 quart baking dish. (Can cover, chill and make a day ahead). Bake, covered at 350 degrees for 20-30 minutes. Remove cover, sprinkle with remaining cheese. Return to oven until cheese melts 3-5 minutes.

Serve with shredded lettuce, chopped tomatoes and Guacamole.

CREPES:

3 eggs
1 1/2 tbsp. salad oil
3 tbsp. all-purpose flour
1 c. milk
2/3 c. Masa Harina
1/4 tsp. salt

Beat together eggs, milk and oil. Add Masa Harina, flour and salt. Beat until smooth. Pour about 1/4 cup batter onto hot greased crepe pan. Cook 1 side until brown, turn and brown other side. Remove and cool.