Our Perfect Zesty Chicken Tortilla Bake

Our Perfect Zesty Chicken Tortilla Bake recipe

photo by:kraft

Mexican takeout, step aside. There's a new tortilla bake in town. With a cheesy outside and chicken with tangy sauce inside, this is destined to be a weeknight fave.

time

prep:

25 min

total:

50 min

servings

total:

8 servings

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What You Need

1/2

cup MIRACLE WHIP Dressing

1/2

cup flour

cups milk

pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

1-1/2

lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces

1/2

cup TACO BELL® Thick & Chunky Salsa

1/2

cup chopped fresh parsley

flour tortillas (6 inch)

Make It

HEAT oven to 375°F.

WHISK dressing and flour in medium saucepan 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. or until heated through.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 7g of fat per serving by preparing with MIRACLE WHIP Light Dressing, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.

Substitute

Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.

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bekatuma1

posted:8/7/2006

I've only made this once, exactly as the recipe recomends, and it was okay. I was not a big fan of the miracle whip flavor in the cheese sauce. Next time, I'm going to try either sour cream or cream of mushroom soup. I also may add a tsp. or so of taco seasoning to add a littl emore flavor. Also, it took about 30 minutes to prepare.

mslisammack

posted:8/6/2006

Made this for my family for dinner, we all enjoyed, but the prep time is off. It took me a lot longer than anticipated. Also, needs a little kick from some salsa when you eat it, but otherwise, excellent!

audraedem

posted:7/8/2006

This is one of my favorite recipes ever!! My family is always excited when I make it. I usually use medium or hot salsa for more of a kick, and a little less parsley.

jrlanorris

posted:7/6/2006

My family loves this. The prep time is so far off as it takes longer than 10 minutes to make the sauce. Prep time should be 30 minutes or more.

nikntommysmom

posted:7/2/2006

I followed the advice of others on here and added extra cheese (8 oz. in the sauce + 4 oz. as topping), garlic and onion powder, cumin, cayenne pepper, and cilantro flakes. I also added about a can of whole kernel corn to the filling. With this tweaking, I ended up with the perfect dish. My 4 year old devoured it and my 1 year old ate an entire serving! I did overstuff the tortillas a bit, so only needed 12. I used 8 inch tortillas and ended up with one 9X13 and one 9X9 (I don't have 2 11X7s). Great as leftovers too, as they reheat well. Definitely a keeper.

kendraclerky

posted:6/30/2006

Ewww...it tasted like parsley and flour.

veronica9702

posted:6/29/2006

Fast, easy and DELICIOUS.

Skrewboll

posted:6/24/2006

WE ABSOLUTELY LOVED THIS RECIPE!!! I changed a few things. I used MIRACLE WHIP Fat Free Dressing, and added cumin, ground cayenne pepper, drained whole kernel corn, and drained black beans. I used whole wheat flour, whole wheat low-fat tortillas, and the 2% Milk Reduced Fat Sharp Cheddar Cheese. I WILL DEFINATLY MAKE THIS MANY MORE TIMES!!! THANK YOU!!

a cook

posted:6/10/2006

MY SON HAD FRIENDS OVER AND THEY ATE THE WHOLE THING. MY MOM LOVED IT. IT WAS EASY AND GOOD. WILL MAKE AGAIN.

a cook

posted:6/5/2006

This was very easy to make & it tasted good except it was a little bland. I'd make it again but I might use some peppers or something this time around.