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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SEhren5959

posted:11/9/2005

It was okay. Sauce needs to be cheesier.

a cook

posted:11/9/2005

I think it would have been better with more cheese. I will try it that way next time I make this.

KayfromKY

posted:11/8/2005

MY family liked this alot and I took left overs to work and numerous co-workers wanted the recipe. We like food spicy so I would add more salsa, but had no problem with enough sauce. I took a little more out before adding the chicken so had plenty to put on top.

jadams4k

posted:11/8/2005

Very good but it needed more sauce to top. I used spinach tortillas instead of flour tortillas and topped it with salsa. It gave it more flavor!

3D25

posted:11/4/2005

I made this for my family last night. Nice, easy but I did find that a little more sauce was needed. Next time that I make this, I will add some pepper and salt to the sauce.

a cook

posted:11/2/2005

I would like to know what type of clock they were using to measure the 10 minute prep time. My prep took a minimum of 40 mins. The finished product looked and tasted bland and even my non-picky 4 yr old wouldn't touch it.

turtleturtle2

posted:8/31/2005

What an easy, delicious recipe!! I've made it for my family and now they ask for it every week!!

Diane476

posted:7/27/2005

This is the second time I’ve made this. The first time I felt it turned out a bit sweet, so this time I used low-fat mayo instead of Miracle Whip. Increased the milk a little in the sauce, and also increased the Kraft Extra Sharp Cheddar cheese (both in the sauce and on top of the casserole). Subbed leftover thigh meat for the chicken breast. Made this last night (up to spooning the sauce and cheese over the roll-ups), so I could just top it and bake it tonight. Added chopped tomato, green pepper, and sweet onion on the top before popping it into the oven. Gave this 4 stars for its few ingredients, simplicity, and flavor. We really liked this for what it is--roll-ups with no veggies--but I guess we are traditional, and missed having SOME veggies inside the roll-ups.

a cook

posted:7/17/2005

Reheats excellent! Tastes better reheated than when fresh.

a cook

posted:6/10/2005

I add extra salsa and parsley to the sauce, even what I spread on top. Everyone who has tasted this recipe at my home loves it and requests a copy! It freezes very well, but make sure not to bake the extra until you're ready to use it. This is a real family favorite. These are great burritos to take for lunch, and can be defrosted individually if needed.