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 size6 servings
Credits :Kathi Topham
Ingredients
Method
~ 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.
