Dressing
- 1/2 cup Miracle Whip
- 1/2 cup Flour
- 3 cups Milk
- 1 pkg. (200g) Kraft Tex-Mex shredded cheese, divided
- 1 ½ lb. Boneless skinless chicken breast, cooked, cut into 1 inch pieces
- 1/2 cup Salsa
- 1/2 cup Chopped fresh parsley
- 16 Flour tortillas (6″)
Mix dressing and flour in medium saucepan with wire 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 center of each tortilla; roll up. Place 8 of the roll ups, seam side down, in each of two 8 x11 baking dishes; top evenly with reserved sauce and remaining cheese. Bake at 375°F for 25 minutes.
Freeze it: Allow second casserole to cool. Double wrap tightly in aluminum foil or re-sealable 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 from frozen, bake in 350F oven allowing almost double the original baking time.
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