1/4 c. Miracle Whip Salad Dressing
1/4 c. flour
1 1/2 c. milk
4 oz. shredded cheese, divided
3/4 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
1/4 c. salsa
1/4 c. chopped fresh parsley
8 flour tortillas, 6 inch
Heat oven to 375. Mix dressing and flour in a medium saucepan with whisk until well blended. Gradually stir in milk. Bring to a boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1/2 c. cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Stir chicken, salsa, and parsley into remaining sauce. Spoo 1/3 c. down center of each tortilla. Roll up and place in 13x9 baking dish (greased). Repeat with remaining tortillas. Top with reserved sauce and remaining cheese.
Bake 25 minutes, or until heated through.
*This recipe is from the Kraft Food and Family Magazine. I have modified it so that it is just a 1/2 recipe. The full recipe fills 2 13x9 baking dishes.
My family enjoyed this recipe, though I felt it could use more kick. I would try this again with some diced green chilies and/or spicier salsa. I served it with the Mexican Rice recipe.
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