1/2 cup MIRACLE WHIP Dressing (or hellmans 1/2 fat)
1/2 cup flour
3 cups milk (i used skim)
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided (or save-on brand 1/2 fat cheddar, and I didn't use nearly this much cheese)
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces (i used left over shredded chicken)
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa (i'm pretty sure any salsa would work....)
1/2 cup chopped fresh parsley (i didn't have any)
16 flour tortillas (6 inch)
Directions
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. at 375 or until heated through (Or do what I did - put them in pans, cover with aluminum foil and seal in a freezer bag. Remember to label what's in there or you'll forget! Take it out the night before and defrost in the fridge. It took about 40 minutes total on 375 and I took the cover off for the last 10 to brown the cheese).
JASON'S REVIEW: It tasted really good and it hit the spot. My taste buds danced and sang and danced and sang etc. (Oh Jason.)
MY REVIEW: This was good! Perfect with a salad and pretty easy to (pre)make. Also, it's a good use for left over chicken. Kraft has some great recipes... and you don't even need to follow all their brand name ingredient suggestions!! It will still work!
No comments:
Post a Comment