Chicken & Goat Cheese Crepes

1 can (15 ounces) whole diced tomatoes, drained and chopped
½ teaspoon smoked paprika
2 cups shredded cooked chicken breast (boiled in peppered & salted water)
1 bunch green onions, trimmed, thinly sliced
2 tablespoons chopped cilantro
Salt
22 cooked crepes

4 ounces soft goat cheese, crumbled
1/3 cup sour cream thinned with a little milk
Chopped cilantro

1.      Heat oven to 350 degrees.

2.       Add tomatoes, paprika and chicken to a pot on the stove, add in onions, cilantro and salt to taste.

3.      To assemble, spoon about 2 Tablespoons of chicken mixture onto one edge of a crepe. Top with crumbled goat cheese. Roll up and place in the baking dish. Repeat to fill all the crepes.

4.      Drizzle the crepes with the thinned cream. Bake until heated through, about 15 minutes.

5.      Sprinkle with more cilantro.