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Our Perfect Zesty Chicken Tortilla Bake

Our Perfect Zesty Chicken Tortilla Bake

"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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50 m servings 565 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 565 kcal
  • 28%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 10
  1. 11 Ratings

Most helpful positive review

Great recipe!

Most helpful critical review

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...

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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...

Great recipe!

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...

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

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 togethe...

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). Bo...

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

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.

Been using this recipe for awhile but always add some green onion, more cheese, and more spices. But the basic recipe is perfect as a starter.