*Chicken crepes with mushrooms and corn kernels*

Ingredients:
1 tablespoon oil
1 cup sliced white onion
1 cup sliced mushrooms
1 cup corn kernels
½ chicken breast cooked and shredded
1 cup cream
5 tablespoons chipotle chile or to taste
¼ cup chicken broth
12 flour tortillas of the thinnest
Decoration:
½ cup cream
1 cup roasted corn kernels
1 cup grated panela cheese
Preparation:
Filling:
Heat a skillet with oil and fry the onion until it turns a shade translucent,
add the mushrooms and corn and cook for a couple minutes, add the
shredded chicken, saute for 2 minutes and set aside.
Sauce:
Blend sour cream, chipotle chile stew of chicken broth until blended.
Pour into a saucepan and heat the sauce to a boil, season with salt and
pepper. Spread the flour tortillas on a flat surface, place the chicken
filling in each and roll as if you were a taco. Serves 3 on each plate and
pour over the hot chipotle sauce. Garnish with cream stripes, some corn
kernels and reserve rallado. y panela cheese.