Taco Cornmeal Enchiladas

These delicious little creations are exactly what the name implies: flavorful taco meat enfolded in a cornmeal crepe and baked like an enchilada. Clever, right? Before you run away from here shouting that making cornmeal crepes is entirely too much work, let me convince you to stay by insisting that because the crepes can be made up to two days in advance, this meal is not complicated or fussy at all. Store the crepes in the refrigerator (or freezer for up to a few weeks!) and pull them out when you have time to brown up the taco meat and add a few spices. Seriously, it’s that easy! (And you’ll totally feel like a kitchen rock star. Promise. I mean, really, homemade cornmeal crepes? That’s instant rock star status and no one has to know how simple they are.)

Big fans of classic crepes, we all absolutely adore these light and tender cornmeal crepes. They taste like a glorified (and much better than store bought!) corn tortilla and I have to absolutely, positively insist that you try with all your might to avoid looking for a shortcut and make the crepes instead. Did I mention they can be in advance? Yes, I surely did.

Wrapped up with our much-loved taco filling, this meal is absolutely outstanding. Talk about taking taco night to a whole new level! (Thank you, Jennifer A., for sending me the recipe – they have quickly become a family favorite for us, too!)

Taco Cornmeal Enchiladas

What To ServeA side salad like this Confetti Rice and Bean Salad, Grilled Corn Salad, or Guacamole Salad
Fresh fruit
Tortilla Chips

One Year Ago: Smoked Turkey Cobb Wraps
Two Years Ago: Coconut Curry Soup
Three Years Ago: BLT Pasta

Taco Enchiladas with Cornmeal Crepes

Yield: Makes about 16 crepes (serves 6-8)

Taco Enchiladas with Cornmeal Crepes

Ingredients

    Cornmeal Crepes:
  • 1 1/3 cups all-purpose flour
  • 2/3 cups yellow or white cornmeal
  • 4 large eggs
  • 1/4 teaspoon salt
  • 2 cups milk
  • Taco Meat:
  • 3/4 cup chopped onion (about 1 medium onion)
  • 2 pounds ground beef or ground turkey
  • 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 (8-ounces each) cans tomato sauce
  • 1 jalapeno, seeded and minced fine (optional)
  • 2 cups shredded cheddar or Monterey jack cheese
  • Garnishes:
  • 1 can black olives, drained and sliced
  • Sour cream
  • Salsa

Directions

  1. For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed. Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enclosed in a ziploc bag or covered in plastic wrap.
  2. For the taco meat, cook the onion, ground meat, garlic, salt and pepper in a large nonstick skillet over medium heat, stirring frequently to break the meat into bite-size pieces, until the meat is cooked through, 5-7 minutes. Drain the excess grease. Stir in the chili powder, cumin, coriander, tomato sauce and jalapeno, if using. Simmer over medium heat for 8-10 minutes.
  3. Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up. Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese. Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.
http://www.melskitchencafe.com/taco-enchiladas-with-cornmeal-crepes/

Recipe Source: adapted from Jennifer A., a very nice MKC reader who sent me her family-favorite recipe

54 Responses to Taco Enchiladas with Cornmeal Crepes

  1. Kim in MD says:

    These look and sound amazing, Mel! I have made creeps before, but not with cornmeal. This recipes is going in my “must make” binder!

  2. annette says:

    Mel, I don’t know if you already know this, but here in the UK in February instead of Mardi Gras, we celebrate “Pancake Day” where the traditional fayre is crepes with lemon and sugar. I am so making these this year to spice things up! Thanks!

  3. This is such a genius recipe! Love it!!

  4. Jennifer says:

    Thanks for posting my Grandma’s recipe Mel. This is one of our family favorites!

  5. StephenC says:

    Must tell the truth – I’ll make enchiladas, but with corn tortillas because I have a big pack of them in my fridge. And, guess what, I have a bottle of enchilada sauce in my pantry. Go Ravens!!!

  6. Mary A. says:

    Do you measure out 1/4 CUP batter into the skillet or 1/4 of the prepared batter? I’m assuming 1/4 cup, but wanted to check. Thanks!

  7. Amy Woolcott says:

    Thanks so much for posting !! I live in Germany and its hard to find enchiladas shells and when you find them very costly. Can not wait to make some.

  8. So unique Mel! And it looks so good, as usual :) Cornmeal crepes sound pretty amazing…

  9. Mel says:

    Mary – good question. I edited the recipe – it’s 1/4 cup batter.

  10. Wow, these taco enchiladas sounds so good! It’s the perfect time of year to try a recipe like this out, I’ll definitely have to put it on my to-do list. :)

  11. Ellen Bacon says:

    Yum. I definitely want to try these. Sometimes I make taco meat in bulk and then freeze some for later. That would make this a little easier too.

  12. Pam says:

    The original recipe calls for 1 can of creamed corned to be mixed in with the taco meat, so if you like corn, this makes a wonderful and delicious addition.

  13. Pam says:

    *creamed corn

  14. Kat says:

    I would love to make this, it looks great. For the crepes can you use 2% milk or should it be whole milk. (We usually only have 2% in the house.)

  15. Maria says:

    Love the idea of cornmeal crepes! Yum!

  16. Mel says:

    Kat – I used 1% milk and it worked great!

  17. Renee says:

    Do you think this could be made ahead to time and baked later? Thanks!

  18. Mel says:

    Renee – all the components could definitely be made ahead of time. I would wait to assemble and roll up the enchiladas until you are ready to bake so the crepes don’t get soggy.

  19. Chris says:

    Oh.My.Gosh! I would never have thought of making a cornmeal crepe – what a great twist on the savory crepe!

  20. Ana says:

    I’m confused. Did I miss something? These are called enchiladas, but there is no enchilada sauce? Just checking to see if an ingredient was left out… (otherwise, these might be better called soft tacos or burritos to avoid confusion.) Love the idea of cornmeal crepes. And thanks Pam for clarifying about the creamed corn in the original recipe. Sounds great and a wonderful addition to the all meat filling.Will definitely be trying this recipe soon!

  21. Laura D says:

    These look so good! I have been meaning to try a savory crepe recipe soon…we love your taco meat recipe, and I have some already made up in the freezer. :)

  22. We are huge enchilada fans and try various versions often! I am totally going to try this version next, because you hooked me in at crepe!

  23. Danielle says:

    I had enchiladas on my menu plan this week so I think I will adjust it to these. I’m not a huge fan of store bought corn tortillas but my fam is so hopefully this will be win win for us all! :)

  24. Kristina says:

    These sound amazing! What a great twist on the crepe and on an enchilada/taco. Even better? I have all of the ingredients at home, just waiting to be used in new and creative ways. Thanks for a last minute add-in for this week’s menu!

  25. Judy Jones says:

    Made these tonight. Especially loved the cornmeal crepes! Miss you.

  26. Mel says:

    Ana – there isn’t any ingredient left out. To my knowledge, and granted, I’m not an enchilada expert, it doesn’t take enchilada sauce to make an enchilada, if you know what I mean. These are rolled up enchilada-style and are much more an enchilada than a soft taco or burrito, in my opinion. Really, though, it doesn’t matter what you call them – they taste delicious!

  27. Barbara says:

    You were not kidding! I totally feel like a kitchen rock star!!!! I can’t believe how easy that was. My husband was amazed….questioned the kids….she REALLY made these tortillas….he was quite impressed and we all loved them. Well, all except my picky 12yo boy who I allowed to pull a flour tortilla out of the fridge and eat his more taco-style….
    Mel, you are amazing….we have so many family favorites from your site. But, I so appreciate your convincing words about not running away screaming…I typically would have!
    Thank you!

  28. Denise says:

    I love cornbread, so this was right up my alley! :D I can make these for my finicky ones that don’t like crunchy taco shells. Sliced avocados or guacamole would go excellent with this delicious recipe!!! :D

  29. Patrick says:

    Cornmeal crepes: the possibilities are endless. I’m totally seeing them rolled up around some kind of thick crawfish sauce and baked as a casserole. Thanks!

  30. Stephanie says:

    My family loved these for dinner tonight! They came together quite easily and we were able to eat dinner together before basketball practice.

  31. grace says:

    what a great crepe idea! i can’t believe i haven’t seen this, i thought the taco had been done in every way possible. :)

  32. Angela says:

    Delicious! Another great one, Mel! I thought I’d miss large amounts of cheese and sauce, but with the olives, salsa and sour cream (we used plain yogurt), I completely forgot about it. A refreshing change from our typical heavy, saucy, cheesy enchilada, which I still love…just feel a little sluggish afterwards. :) This was much lighter, though still filling, and so tasty — thank you!

  33. Deb says:

    Made these for dinner tonight and I LOVED them. The whole family did actually. I can’t believe how easy the crepes were to make. I had gotten in the habit of not eating tortillas because I didn’t want the extra calories for something that just tastes “eh”, but these crepes are a game changer. Love the filling too, turkey stays moist and very flavorful. Great idea Mel!

  34. Pauline says:

    Love cornmeal, love crepes, love corn tortillas!!! Can’t wait to make these!

    Generally with Mexican meals I ALWAYS served Spanish fried rice and refried beans (black or regular). I need some new hispanic side dishes…..any suggestions?
    Thanks (AGAIN!)

  35. Mel says:

    Hi Pauline, when I serve Mexican-style meals, I serve lots of fresh fruit and veggies and usually a green salad with Mexican style rice. The other day I wanted something different so I cooked quinoa in chicken broth with a bit of cumin and chili powder and at the end stirred in black beans, corn, cheese and cilantro. Might be my new favorite thing to serve with Mexican food.

  36. Marcia says:

    My crepe batter calls for oil. Did oil or butter get omitted from this crepe recipe? Is it not necessary? Seems like they will stick like crazy.

  37. Kenna says:

    We loved this recipe! It was easy to put together and tasted great! Thanks for sharing it! Any idea how the crepes compare to corn or flour tortillas calorie-wise?

  38. Mel says:

    Marcia – no, there isn’t any oil or butter in the crepe batter. Just make sure your skillet is lightly greased.

    Kenna – I have no idea on the calories – might be worth a google search or using an online nutritional calculator.

  39. Marcia says:

    I made these for Sunday dinner. I substituted 2 cups of cooked brown rice for half the turkey. I reduced the chili powder and coriander to 1 tsp each–kept the cumin the same and added 1 can of creamed corn. Everyone loved them. The sauce is very good and not dry. They were a big hit.

  40. Marcia says:

    Kenna,
    I ran out of crepes so I used a few corn tortillas. They were dry compared to the crepes. Next time I would spray them with cooking spray before rolling and baking them. The crepes are the best.

  41. Kat says:

    Just wanted to let you know that I made these for dinner the other night and my husband and I loved this dinner. I loved having leftovers for lunch – they were great! Will definitely be making these again.

  42. Lauren J. says:

    My husband and I made this tonight and loved it!! We halved it since we only had 1 pound of ground beef and it was plenty for the two of us with some leftovers. I was worried it might be dry but it wasn’t – we both agreed we will definitely be making this again and again. Thanks for a great recipe!!

  43. Terry A. says:

    I made these crepes today, and they were delicious! I may never eat another flour tortilla again.

  44. Kimberly says:

    I made these for dinner tonight and absolutely loved them. My 5 kids all had seconds and said they are their favorite enchiladas now. Thanks for the recipe!

  45. Stephanie says:

    Do you have a favorite brand of canned tomato sauce?

  46. Mel says:

    Hi Stephanie – I use Hunt’s most of the time.

  47. stephanie says:

    Darn! I only have buttermilk! Does anyone think that would work?

  48. stephanie says:

    This was a hit! I used a cup of buttermilk and I found I still had a cup of FF milk. It definitely worked!! Thank you!!

  49. Rebecca Roe Hale says:

    I was looking for a way to use up some leftover shredded beef from a pot roast I did a few days ago, and I found this recipe. I had my doubts. I tend to like tortillas for savory and crepes for sweet, and never the twain shall meet, but I decided to give it a go. Of course I skipped the ground beef, so when I cooked the onions I added a little oil. I added the shredded beef at the same time as the tomato sauce. My favorite taco recipe has chicken broth in it, so I added a can of that, then just reduced the sauce until it was a thickness I liked. I also added a tablespoon of brown sugar to the meat mixture. I used pepper jack cheese.

    These ended up awesome. I ate three, which was one too many for my stomach, but they were really good. My husband and oldest daughter practically licked their plates clean. Thank you!

  50. I am just eating leftovers of this yummy dish! These were easy to put together and customize. I was worried they would be soggy the following day, but they reheat in the microwave beautifully!. YUM!

  51. Katie Organ says:

    I can’t believe I waited so long to try these! First time making crepes, and these were so easy and delicious! We used elk meat and loved the flavors. Topped with sour cream, avocado, and a little salsa, these are perfect!! Another winner!

  52. Cindy Hovey says:

    I made these last night – absolutely delicious! I’ve never made crepes before, but this will be a regular event for me now. That little crunch on the ends after they came out of the oven was a bite of heaven! Oh my, I wish there were leftovers!

  53. A says:

    Total hit! I’ve been meaning to try these since you posted them last year. Now I’m sad I waited so long. Thanks for another great recipe. Your blog is my go to source for all things tasty. My boyfriend loves you too. He often asks, “Is this from Mel’s?” I always say, “Of course!” We had your coconut Texas sheet cake for dessert thanks to my sister-in-law. Let’s just say we were all singing praises to your name last night during dinner.

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