Zesty Chicken Tortilla Bake
- 1/2 cup Miracle Whip
- 1/2 cup flour
- 3 cups milk
- 1 package (200g) Tex-Mex shredded cheese,
- 1 1/2 pounds boneless, skinless chicken breasts,
- cooked, cut into 1” pieces
- 1/2 cup salsa (medium or hot…your call)
- 1/2 cup chopped fresh parsley
- 16 6” flour tortillas
Preheat oven to 375. Mix dressing and flour in medium saucepan with whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.
Add chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture onto centre of each tortilla and roll up. Place 8 of the roll-ups, seam sides down, en each of two 8 x 11 baking dishes; top evenly with reserved sauce and remaining cheese.
Bake for 25 minutes.
Freeze it: Allow second casserole to cool. Double wrap tightly in aluminum foil or resealable airtight large plastic freezer bag and freeze for up to 2 months.
Reheat it: When reheating frozen casseroles, it is best to defrost in the refrigerator overnight. If reheating frozen, bake in 350 oven, allowing almost double the original baking time.