Chicken Tortilla Bake

From Kraft Recipes

serves 8

Ingredients:
1/2 c Mayo (it calls for Miracle Whip, but I don't like Miracle Whip, so I use Kraft Mayo)
1/2 c Flour
3 c Milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. Boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 c Chunky Salsa
1/2 c chopped fresh parsley
16 Flour tortillas (6 inch)

Directions:
1. Heat oven to 375°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 center 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 min. or until heated through.