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Foodie Monday: Zesty Chicken Enchilada Bake

Hi friends,

Here’s another family favourite from the Wroblewsky vault.

I got this recipe originally from the Dalhousie ward church cookbook, so good!

Zesty Chicken Enchilada Bake:

1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) shredded Cheddar Cheese, divided – I like old for a sharper bite
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces, season with salt, pepper and poultry seasoning
1/2 cup Salsa
1/2 cup chopped fresh parsley – I often use 1/4 c. dried
16 flour tortillas (6 inch)
make it
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 (13×9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.

So good!
Amy

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 (13×9-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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