Our Perfect Zesty Chicken Tortilla Bake Recipe - Allrecipes.com
Our Perfect Zesty Chicken Tortilla Bake Recipe
  • READY IN 50 mins

Our Perfect Zesty Chicken Tortilla Bake

Recipe by  

"Muchos Mexican! Get two meals in one with this favorite saucy chicken dish - make it tonight and freeze half for next week."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Heat oven to 375 degrees F.
  2. 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.
  3. Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down centre 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.
  4. Bake 25 minutes or until heated through.
Kitchen-Friendly View


  • One Effort, Two Meals: Bake both casseroles as directed. Enjoy one and let the other one cool. Wrap cooled casserole tightly; freeze up to 2 months. When ready to serve, thaw frozen casserole overnight in refrigerator. Then bake, uncovered, 45 minutes or until heated through.
  • Make Ahead: Assemble recipe as directed; cover with heavy-duty foil. Refrigerate up to 24 hours, then bake, covered, 40 minutes or until heated through, uncovering the last 10 minutes.

Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2010

Great recipe!

Most Helpful Critical Review
Feb 01, 2010

I had good results substituting some of the miracle whip with Greek yogurt to cut back on the fat. Not the most amazing enchilada recipe, but nice to keep on hand since it uses all ingredients I normally have around.


11 Ratings

Apr 13, 2010

I made this the other day, although I added onion, and much more cheese, and served with sour cream and homemade taco bell hot sauce! It was loved by all, and I will make it again, often! Very easy to make too.

Mar 12, 2010

A little bland for mexican. I would add a little more spices.

Dec 16, 2010

I have celiacs disease so I've modified this to fit my lifestyle but I use it all the time. of course for the flour I use a GF substitute. I use this as a dip for parties. After it's all together I bake it in a casseroll dish with some more cheese on top and serve with lime flavoured tostitos and it's a huge hit!

Apr 18, 2011

Great recipe. Really easy and tasty. Next time I'm adding green onions, and/or bacon. I made some smothered in the cheese sauce and some without (the latter having just grated cheese on top). Both were delicious.

Sep 20, 2013

This was great recipe..We loved it;) Really taste good..

Feb 21, 2013

Very good and easy to make. Did add onion, garlic, cayenne, and oregano to chicken. Only used about half the amount of cheese, to make a little lighter.


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  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 41.9 g
  • 84%
  • Sodium
  • 922 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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