3 boneless skinless chicken breasts, cooked and cut into bite-size pieces
1/2 cup salsa
3 cups milk (I used skim)
1/2 cup flour (I used whole wheat)
1/2 cup sour cream (or mayonnaise)
1 1/2 cups shredded Mexican-Blend Cheese
about 3 Tablespoons parsley flakes
about 10 tortilla
- Preheat oven to 375 degrees F. Spray baking dishes with cooking spray or grease with oil. I used a 13 x 9 inch dish and an 8 x 8 inch dish.
- In a large heavy saucepan, whisk sour cream and flour. Gradually whisk in milk. Bring to a boil while stirring constantly. Continue cooking and stirring until mixture thickens up into a nice sauce consistency. Add about 1 cup shredded cheese-stir and cook until melted. Take sauce off heat and set 1 cup of sauce aside.
- Mix in chicken, salsa, and parsley into the sauce in saucepan. Spoon about 1/2 cup of chicken-sauce mixture onto each tortilla and roll up (I like to roll mine similar to how this guy rolls his in this video, minus the foil). Place rolls, seams-side down into prepared baking dishes. Top each roll with sauce that was set aside earlier (I had to mix my sauce around with a spoon because the top has started to set) and top with remaining cheese.
- Bake in preheated oven for 25 minutes or until cheese is melted and rolls are heated through.
