perfect zesty chicken Tortilla bake

1/2 cup Miracle Whip Dressing
1/2 cup Flour
3 cups Milk
2 cups Kraft Tex Mex Shredded Cheese, divided
1-1/2 lb. (675 g) boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup Salsa
1/2 cup chopped fresh parsley (I also added cilantro...which I love)
16 small flour tortillas

Make It

HEAT oven to 375°F.

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 centre 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.

Bake both casseroles as directed. Enjoy one and let the other one cool. Wrap cooled casserole tightly; freeze up to 2 months. When ready to serve, thaw frozen casserole overnight in refrigerator. Then bake, uncovered, 45 min. or until heated through.Serve with a crisp mixed green salad.

Healthy Living: Save 70 calories and 7 grams of total fat per serving by preparing with Miracle Whip Calorie-Wise Dressing, skim milk, Kraft Tex-Mex Light Shredded Cheese and whole wheat flour tortillas.

I made this for a work lunch and saved the second casserole for dinner that night with Matt and Tanner.

Happy Baking.