Chicken Tortilla Bake (Hilda)

1/2 c             Miracle Whip                                  1 1/2 lb. boneless skinless chicken breasts cooked and cut                      
1/2 c             Flour                                                             into bite-sized pieces
3c                 Milk                                                 1/2 c     salsa
2 c                Tex Mex Shredded Cheese               1/2 c    chopped fresh Parsley
                                                                           
16 small tortillas  (I generally use 8 large tortillas)

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 of cheese, cook until melted , stirring constantly.  Reserve 1 cup of sauce.
Stir chicken, salsa, and parsley into remaining sauce.  Spoon a 1/3 cup of mixture down the centre of each tortilla.  Roll up and place seam side down in baking dish sprayed with cooking spray.  Top with reserved sauce and remaining cheese.
Bake at 375 degrees for 25 min. or until heated through.

To make ahead:   Assemble as directed and cover with heavy duty foil.  Refrigerate  up to 24 hours, then bake covered for 40 min or until heated through uncovering the last 10 min. Can also be frozen.  When ready to serve, thaw overnight in refrigerator.  Bake covered for 40 min. or until heated through uncovering the last 10 min.