Monday, June 6, 2011

Zesty Chicken Tortilla Bake

A big thanks to Kraft for another fabulous dinner recipe. Hubs and I used rotisserie chicken, which I would definitely recommend.  We also added a bit of sour cream to the top for serving.  Loved it left over as well. Enjoy!

What You Need

1/2 cup MIRACLE WHIP Dressing
1/2 cup  flour
3 cups milk
1 pkg.  (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16   flour tortillas (6 inch)

Make It

HEAT oven to 375°F.

MIX dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
BAKE 25 min. or until heated through.

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