Author: Canadian Living

As with many recipes, the variations for the Tortilla Crepe Bake are numerous. Vegetarian friendly or add chicken for extended flavour and texture. A simple side of fresh greens tossed with a raspberry vinaigrette completes this meal. A wonderful bake-ahead, heat-up-the-next-night-meal. The sauce thickens even more. Delicious!

  • Portion size 6 servings
  • Credits : Kathi Topham


  • 1 can chopped green chili mild or hot
  • 1 lb Monteray Jack cheese cut into strips
  • 4 cups cooked diced chicken breasts optional
  • 2 14 oz tins refried beans mild
  • 12 sun dried tomato-flavoured tortillas plain or cheese
  • 1/3 cup flour
  • 1/3 cup butter
  • 2 cups chicken broth
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups Cheddar cheese
  • 1 cup sour cream full or half fat
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • few dashes tabasco sauce
  • 1 teaspoon dry mustard


~ Preheat oven to 350. ~ Grease a large casserole dish, set aside. ~ Set out Tortillas and distribute green chilies, beans and chicken & Monterey cheese equally. ~ Roll up and tuck ends in to secure. ~ Arrange in casserole dish. Sauce ~ In a Medium Saucepan, melt butter on low heat, add flour, stirring until well combined, cook for a minute. ~ Slowly blend in broth. Add milk and Cheese, stirring constantly. ~ Add a small amount of sauce to sour cream, return to saucepan. ~ Add remaining ingredients, Cook over medium heat, stirring often until thickens a bit. ~Pour over stuffed tortillas ~ Bake for 45 minutes ~ Let rest for 15 minutes, sauce thickens more. ~ Sauce is very thick the next day and this reheats very nicely.
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Tortilla Crepe Bake