Chicken, Spinach, and Mushroom Crepes

1 cup thinly sliced onion
8oz. mushrooms, sliced
3 cups chopped cooked chicken breast
1/2 cup sliced green onions
3/4 tsp. salt,
1 10oz. pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1 tbsp. margarine
2 tbsp. flour
1¼ cups milk
1/4 tsp. white pepper
10 Basic Crepes
1/2 cup shredded Monterey Jack cheese with jalapeño peppers

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until
mushrooms release their moisture and darken. Stir in chicken, green onions,
1/4 tsp. of salt, and spinach.

Melt margarine in a small saucepan over medium heat. Add flour to pan; stir
with a whisk until blended. Cook 1 minute, stirring constantly. Gradually
add milk to pan, stirring constantly with a whisk; cook 5 minutes or until
thick. Remove from heat. Stir in remaining salt and pepper. Pour milk
mixture over chicken mixture; stir to combine.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and
sides over. Place, seam side down, in a 13 x 9 glass baking pan. Sprinkle
crepes evenly with cheese. Broil 2 minutes or until lightly browned.

5 servings