Southwest Chicken Tortilla Cannelloni

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Chef Eden Valley Farms
Source: C. Inskip Administration
Cook Time: 25 minutes Number of Servings: 6

 2/3 Cup Mayonnaise
 2 Tbsp Flour
 1/2 Cup Parmesan Cheese
 2 Cups Cheese, grated
 6 Whole Boneless Breasts, cooked and cubed
 1/4 Cup Salsa Sauce
 12 Whole Flour Tortillas
 2 Cups Milk

Blend mayonnaise and flour in medium saucepan; whisk in
milk.  Cook, stirring constantly until sauce almost boils and
thickens.  Stir in parmesan and 1 1/2 cups shredded cheese. 
Reserve 1 cup of the cheese sauce.  Stir chicken and salsa
into remaining sauce.  Spoon 1/3 cups of this mixture onto
each tortilla, wrap around filling.  Place seam side up in two
rows in 13x9 inch pan.  Top with reserved sauce and
remaining cheese.  Bake at 375 degrees for 25 minutes.
Add red peppers.
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