Cornbread crepe chicken enchiladas

Add the green salsa to a saucepan; rinse the jars with chicken broth and add it.

Add the chicken thighs, push them down into the sauce, set the heat to medium-high and add salt.

Once simmering, reduce to low and cook about 1 hour 15 minutes, until the chicken is falling-apart tender.

Remove the chicken to a bowl, letting the sauce drain back into the pan.

Reduce the sauce on high heat for 5 or 6 minutes to thicken and concentrate it.

Turn the heat to low and set aside about 1 1/2 cups of the sauce for topping.

Shred the chicken finely with two forks, return it to the sauce in the pan, stir, and keep on low heat.

Whisk the egg, sugar, salt, baking powder and cayenne for about 20 seconds.

Whisk in the cornmeal, flour and milk; let the batter sit a couple of minutes.

Heat a pan over medium-high and brush with melted butter; add about 1/4 cup of batter per crepe and swirl to coat. Whisk the batter before each portion as the cornmeal settles.

Cook about a minute until the top stops looking wet; flip and cook about a minute more until very lightly browned. Lower the heat toward medium as you go.

Stack the crepes on a plate under a towel to hold the heat and keep them soft; let them steam a few minutes.

Ladle some of the reserved sauce into the baking dish and spread it evenly.

Fill each crepe with a couple tablespoons of pepper jack and one sixth of the filling; roll and place seam side down.

Ladle sauce mostly down the middle, leaving at least half the surface exposed; scatter cheese generously over the sauce.

Bake in the upper center of a 425 degree oven for 10 to 15 minutes, until the cheese is melted and the filling hot.

Spoon a stripe of red chili salsa down the middle, drizzle with sour cream and finish with torn cilantro.