- 2/3 cup [160 mL] salad dressing
- 1/4 cup [35 g] flour
- 2 cups [500 mL] milk
- 2 cups [280 g] grated Cheddar cheese
- 6 cooked chicken whites, diced
- 1/4 cup [60 mL] salsa
- 1/4 cup [60 mL] freshly chopped parsley
- 12 [6-inch / 15-cm] flour tortillas
- Freshly chopped parsley [to serve]
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- Into a medium saucepan, mix toghether salad dressing and flour.
- Whip in milk.
- Cook over medium heat, stirring, until boiling and thickened.
- Mix in 1 1/2 cups [340 g] grated cheese, until melted.
- Reserve 1 cup [250 mL] cheese sauce.
- Preheat oven to 375°F [190°C].
- Mix together cooked chicken dices, salsa and freshly chopped parsley into remaining sauce.
- Spoon 1/3 cup [80 mL] mixture into the center of each tortilla.
- Roll tortilla; repeat with remaining ingredients.
- Arrange stuffed tortillas, fold on top into two rows, into a 13 x 9 x 2-inch [33 x 23 x 5-cm] oven-safe dish.
- Pour reserved cheese sauce over the center of stuffed tortillas.
- Sprinkle with remaining grated cheese.
- Bake into preheated oven, for 25 minutes.
- Serve, sprinkled with a little freshly chopped parsley.
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