Why You’ll Love Chicken Crepes with Jalapeño Cheese Recipe

I love this recipe because it feels both cozy and special at the same time. The crepes stay tender, the chicken filling is well seasoned, and the jalapeño cheese brings just enough warmth and richness without overpowering the dish. It’s perfect for family dinners, casual entertaining, or when I want a meal that feels a little different from the usual casseroles.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 batch Crepes, made for savory dishes, see note on recipe
▢3 cups rotisserie chicken, shredded
▢1 teaspoon kosher salt
▢1 teaspoon Lawry’s seasoned salt
▢1 teaspoon garlic powder
▢1 teaspoon onion powder
▢1/2 teaspoon black pepper
▢16 ounces pepper jack cheese, shredded
▢2 and 1/2 cup cream OR half-and-half

Directions

I start by preparing the savory crepes and setting them aside while I work on the filling.

For the filling, I add the shredded chicken to a bowl and season it with kosher salt, seasoned salt, garlic powder, onion powder, and black pepper. I mix everything together until the chicken is evenly coated.

I lightly grease a 9×13-inch baking dish. I place one crepe flat, add a small amount of seasoned chicken, about one tablespoon of shredded cheese, and a teaspoon of cream. I roll the crepe up and place it seam-side down in the baking dish. I repeat this process with the remaining crepes.

Once all the crepes are arranged in the dish, I sprinkle the remaining cheese evenly over the top. I then pour the remaining cream evenly over everything.

I bake the dish covered at 350°F for 15 minutes. Then I uncover it and bake for another 15 minutes until hot and bubbly. If I want the cheese extra golden and crusty, I broil it briefly at the end.

Servings and Timing

This recipe serves 6 people.
I usually spend about 30 minutes on preparation and 30 minutes baking, making the total time around 1 hour.

Variations

I sometimes add chopped green onions or cooked vegetables to the chicken filling for extra texture. When I want a milder flavor, I reduce the amount of cheese or mix it with a lighter variety. For extra richness, I use cream instead of half-and-half.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the crepes covered in the oven until heated through. I avoid overheating so the crepes stay soft and the sauce remains creamy.

FAQs

Can I make this ahead of time?

Yes, I assemble the crepes ahead, cover the dish, and refrigerate it until ready to bake.

Can I freeze Chicken Crepes?

I freeze them unbaked in a tightly wrapped dish, then thaw overnight before baking.

Do I need to cover the dish while baking?

Yes, covering helps keep the crepes moist during the first part of baking.

Can I use half-and-half instead of cream?

Yes, I use either depending on how rich I want the dish to be.

How do I keep the crepes from drying out?

I make sure they’re well coated with cream and keep the dish covered initially.

Can I add more spice?

I sometimes add extra seasoning or spicy elements if I want more heat.

What side dishes pair well with this?

I like serving these with a simple green salad or steamed vegetables.

Can I use leftover cooked chicken?

Yes, any cooked shredded chicken works perfectly.

How do I get the cheese crusty on top?

I finish the dish under the broiler for a short time, watching closely.

Can I make smaller portions?

Yes, I halve the recipe and use a smaller baking dish when needed.

Conclusion

I love these Chicken Crepes with Jalapeño Cheese because they’re creamy, comforting, and full of flavor. The combination of tender crepes, seasoned chicken, and melted cheese makes this a recipe I come back to whenever I want a satisfying meal that feels both cozy and special.