Ryan sent me an MSN message today saying that I needed to update our blog. I guess I've just been too busy at work to have anything come to mind to post. He said "Just post anything - about the cats - or a recipe - or something!"
Well, here goes... here is one of new fave recipes. Plus it does freeze really well.
Perfect Zesty Chicken Tortilla Bake
Get two meals in one with this favourite saucy chicken dish - make it tonight and freeze half for next week.
Ingredients
1/2 cup MIRACLE WHIP Dressing or MIRACLE WHIP CALORIE-WISE Dressing
1/2 cup flour
3 cups milk
1 pkg. (200 g) KRAFT Tex Mex Shredded Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6-inch)
Directions
1
PREHEAT oven to 375°F. Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.
2
ADD chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture onto centre of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x8-inch) baking dishes; top evenly with reserved sauce and remaining cheese.
3
BAKE 35 min.
One Effort, Two Meals! Allow second casserole to cool. Double wrap tightly in foil or resealable airtight large plastic freezer bag and freeze for up to 2 months. Reheat It When reheating frozen casseroles, it is best to defrost in the refrigerator overnight. If reheating frozen, bake in 350°F oven allowing almost double the original baking time.
Well, here goes... here is one of new fave recipes. Plus it does freeze really well.
Perfect Zesty Chicken Tortilla Bake
Get two meals in one with this favourite saucy chicken dish - make it tonight and freeze half for next week.
Ingredients
1/2 cup MIRACLE WHIP Dressing or MIRACLE WHIP CALORIE-WISE Dressing
1/2 cup flour
3 cups milk
1 pkg. (200 g) KRAFT Tex Mex Shredded Cheese, divided
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into 1-inch pieces
1/2 cup salsa
1/2 cup chopped fresh parsley
16 flour tortillas (6-inch)
Directions
1
PREHEAT oven to 375°F. Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.
2
ADD chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture onto centre of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11x8-inch) baking dishes; top evenly with reserved sauce and remaining cheese.
3
BAKE 35 min.
One Effort, Two Meals! Allow second casserole to cool. Double wrap tightly in foil or resealable airtight large plastic freezer bag and freeze for up to 2 months. Reheat It When reheating frozen casseroles, it is best to defrost in the refrigerator overnight. If reheating frozen, bake in 350°F oven allowing almost double the original baking time.
Ummm, can't the big guy himself come up with a post for a Plett blog if he feels it's been too long?! go Plett go
That looks really tasty. I'll have to try it!
Dang - you've tempted me too!