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Zesty Chicken Tortilla Bake
From Kraft

1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 cup Thick 'N Chunky Salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6 inch)
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 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.
8 servings, 2 roll-ups each

Kraft Kitchens Tips
Healthy Living
Save 60 calories and 7 grams of fat per serving by preparing with MIRACLE WHIP Light Dressing, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.
Freeze It
Allow second casserole to cool. Double wrap tightly in foil or resealable freezer-weight plastic bag and freeze up to 2 months.
Reheat It
When reheating frozen casseroles, it is best to thaw in the refrigerator overnight. Or, if reheating frozen, bake at 350°F until heated through, allowing almost double the original baking time.