Comida Kraft
Recipe Box

Our Perfect Zesty Chicken Tortilla Bake

Our Perfect Zesty Chicken Tortilla Bake is rated 3.681592039800995 out of 5 by 201.
Prep Time
25
min.
Total Time
50
min.
Servings

8 servings

Mexican takeout, step aside. There's a new tortilla bake in town. Made with tender chicken and a tangy sauce, it's bound to be the new family fave.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 2 to 3 min. or until thickened. Add 1 cup cheese; cook 5 min. or 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.
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Healthy Living

Save 70 calories and 8g of fat, including 4g sat fat, per serving by preparing with MIRACLE WHIP Light Dressing, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.

Make Ahead

Prepare and bake 1 casserole as directed. Place remaining roll-ups, seam sides down, in freezer-safe storage container. Top with remaining sauce and cheese; cool completely. Cover with lid or foil; freeze up to 2 months. When ready to serve, transfer roll-ups to 13x9-inch baking dish sprayed with cooking spray; cover with foil. Thaw overnight in refrigerator. Bake 30 min. or until heated through, uncovering for the last 10 min.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 500
Total fat 21g
Saturated fat 9g
Cholesterol 85mg
Sodium 860mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 7g
Protein 33g
% Daily Value
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 40 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I followed the advice of others on here and added extra cheese (8 oz. 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.
Date published: 2006-07-02
Rated 4 out of 5 by from This is the second time I’ve made this. 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.
Date published: 2005-07-27
Rated 5 out of 5 by from Excellent! Excellent! Cooked the chicken with garlic and seasoned salt. Added 4 oz. extra cheddar cheese to the sauce. (It wasn't quite cheesy enough.) It takes a little longer to prepare than what the recipe says though. You have to cook the chicken and the sauce. Takes maybe an hour total from start to finish. Oh, and when it says to only use 1/2 the cheese in the sauce recipe, I think they mean only half the cheddar. Put all the cream cheese in the sauce. Save half the cheddar for putting on top. Enjoy!
Date published: 2005-11-20
Rated 1 out of 5 by from I thought this was NASTY. I thought this was NASTY. If I could give zero stars, I would. I was skeptical at first glance because of the first ingredient. I shouldn't have even made it. I'll probably be throwing the entire meal away. It could taste better if you sub cream of chicken soup for the miracle whip/flour and cilantro/chopped green chilies for the parsley. Maybe this just wasn't to my taste. I'm not a picky eater at all. I just thought this was disgusting.
Date published: 2010-01-29
Rated 4 out of 5 by from Use medium heat salsa at minimum because the heat bakes out some. Use medium heat salsa at minimum because the heat bakes out some. Also, used 2T dried parsley instead and it was great! Loved the Miracle Whip taste. Use a whisk to mix the Miracle Whip/flour and then slowly add the milk. Cook and stir with whisk over low heat until thickened and bubbly to remove the flour taste. Will definitely make again! Thinking of all the possibilities of additions like onions, garlic, sauteed peppers ....
Date published: 2013-05-12
Rated 3 out of 5 by from I have modified the recipe slightly to suit our tastes. I have modified the recipe slightly to suit our tastes. I spread chive and onion cream cheese on the tortilla, put shredded cheese on that, cover with the salsa/chicken, and then shredded lettuce. I wrap it all up and the cheese on top is optional. I only put it in the oven for about 3 minutes. To avoid the tortillas from getting too hard I lightly brush melted butter on the top - this helps to keep them soft.
Date published: 2006-08-26
Rated 5 out of 5 by from I was trying to find something my entire family would love, and this turned out to be perfect! I was trying to find something my entire family would love, and this turned out to be perfect! I added a can of green chilies in hopes to spice it up a bit, based on the other reviewers, but it still wasn't very spicy at all. However, when I mentioned I might try some hot sauce next time, the whole family agreed they didn't want it spicier, it was perfect! Finally, a dish I can add to the rotation:)
Date published: 2011-10-15
Rated 4 out of 5 by from It is very good I reccommend adding extra salsa and using less parsley. It is very good I reccommend adding extra salsa and using less parsley. Mine had too much of a parsley taste. The sauce is very thin and hard to put on the shells. Also I reccomend not adding the chicken to the sauce, but putting it on the shells seperately and than topping it with the suace. Much easier and than all shells have chicken. Overall is was pretty good and ill make it again.
Date published: 2007-09-24
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