*Makes (2) 9x13 pans, each serves 6
½ c miracle whip dressing
½ c flour
3 c milk
8 oz shredded cheese (divided)
1 ½ lb boneless skinless chicken breast cut into 1 inch pieces and cooked
½ c salsa (what type defines how much zest you want)
½ c fresh parsley chopped (divided)
16 flour tortillas
Cooking Directions:
* Mix dressing and flour in medium saucepan, whisk.
* Add milk, bring to a boil. Let thicken.
* Stir in ½ of the cheese, reserve 1 c of this prepared sauce.
* Add chicken, salsa, ½ of parsley, to sauce and mix. Remove from heat and let cool enough to handle
* Lay tortilla in a 9x13 pan and spoon 1/3 cup of the mixture into the tortilla, then roll it up and place it seam side down. Repeat with remaining tortillas.
* Spoon the reserved sauce over the top evenly over both pans.
* Sprinkle with remaining cheese and parsley.
Freezing Directions:
* let cool completely then place in a plastic bag or plastic wrap, then foil and freeze for up to 2 months.
Reheating Directions:
* Thaw and warm in oven for about 20 minutes, until bubbly
* Makes (2) 9x13 pans that each serve 6
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