Our Perfect Zesty Chicken Tortilla Bake

1/2 cup Miracle Whip or Miracle Whip Light Dressing
1/2 cup Flour
3 cups Milk
1 pkg (8 oz) Shredded cheddar cheese, divided
1 1/2 pounds Boneless, skinless chicken breast cooked, cut into 1-inch pieces
1/2 cup Salsa
1/2 cup Parsley, chopped
16 Flour tortillas

Make It:
1 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.

2 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 sides down, in each of two (11 x 8-in) baking dishes; top evenly with reserved sauce and remaining cheese.

Bake at 375° for 25 min.

Freeze It:
1 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:
1 When reheating frozen casseroles it is best to defrost in the refrigerator overnight. If reheating frozen, bake in a 350° oven allowing almost double the original baking time.

Servings: 8
Preparation time: 10 minutes
Ready in: 25 minutes

***NOTE: If you put foil down in your casserole pan before cooking, it is easier to clean up. Also for the casserole(s) that you will freeze, the foil will allow you to pull the casserole out of the pan (after frozen). Then you can use your pan while you keep the casserole stored in the freezer. You will just put the frozen block back in the correct pan before thawing and recooking. Freezing meals does not have to tie up your cookware. :o)

Source: Kraft Food and Family Magazine - Winter 2004