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Zesty Chicken Tortilla Bake

February 4, 2010

This was last nights supper.  I don’t hear any complaints when I make this.  Everyone likes it.

It’s from Kraft…you can go here to the website.  It makes 2 9×13 pans, so I usually make 1/2 the recipe.  Here’s how to make it:

Prep: 25 minutes    Total: 50 minutes     Makes 8 servings, 2 roll-ups each

1/2 c. mayonnaise

1/2 c. flour

3 cups milk

1 pkg (8oz) shredded cheddar cheese, divided

1 1/2 lb. boneless, skinless chicken cooked, cut into bite size pieces

1/2 c. salsa

1/2 c. chopped fresh parsley—-(I never have this, so I leave out)

16 flour tortillas

Heat over to 375.

Mix mayo 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 c. cheese; cook until melted, stirring constantly.  Reserve 1 c. sauce.

Stir chicken, salsa and parsley into remaining sauce; spoon mixture down center of each tortilla.  Roll up and place 8 tortillas seam side down in each of 2 9×13 baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

Bake 25 minutes or until heated through.

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