Sauce:
     1/4  C.            finely chopped onion
   1      Tbsp.         margarine
   1      Can           tomato sauce -- (15 oz.)
                        with tomato bits
   1      Can           green chili -- (7 oz.)
                        salsa
   1      Tsp.          chili powder
     1/4  Tsp.          garlic salt
                        Filling:
   3      C.            finely chopped -- cooked
                        chicken or turkey
   2      C.            sour cream
   2      C.            grated Cheddar cheese
  18                    cooked crepes
                        Garnish:
   1      Large         ripe avocado or sliced
                        green onions
                        sour cream
Sauce: Saute onions in butter or margarine in small
saucepan until tender. Add remaining ingredients, simmer 15
minutes, uncovered.
Filling: Combine the chopped chicken, sour cream and
cheese. Use about 1 1/2 tablespoons for each crepe.
To fill the crepes, place them flat and in the middle of
the crepe, place the filling in a line across the crepe. Roll
up the crepe jelly roll style and place open edge down in a 9 x
13-inch baking dish. Bake the filled crepes in a 350 degrees oven for
about 20 minutes or until hot and bubbly. The crepes can be
filled and baked immediately or filled and frozen. Defrost the
filled crepes slightly and bake as directed adding a few
minutes. To serve, spoon the hot sauce over the crepes and
garnish with a slice of avocado or a sprinkle of green onion
and a spoon of sour cream.