It is EASY, and the recipe automatically makes two baking dishes. So you can either make it for a huge crowd, or freeze one of the dishes for another night (which is what the recipe recommends).
-1/2 cup flour
-1 cup shredded cheese, plus extra for garnish (Mexican blend is the best, cheddar or jack are ok too)
-1 1/2 pounds chicken, cubed into 1 inch pieces (do NOT use leftover shredded chicken for this, the pieces give it an important texture)
-1 cup salsa
-1 cup corn (canned or frozen)
-1 cup fresh parsley, plus a handful for garnish
-salt and pepper to taste
-1 tablespoon taco seasoning (paprika will also do the job)
-Preheat oven to 375 degrees
-Mix the mayo and flour in a saucepan until well blended. Slowly add the milk and mix. Cook and stir on medium heat until the sauce begins to boil and thickens.
-Stir in 1/2 cup of cheese, 1 cup of salsa to the sauce. Put aside 1 1/2 cups sauce for later use.
-Cook chicken breast pieces with salt, pepper and taco seasoning in non-stick cooking spray until they are cooked through. Add them to the sauce in the sauce pan, and add the 1 cup corn and 1 cup parsley.
-Place some of the chicken and sauce mixture in each tortilla and roll. Place seem sides down in a row in the baking dish. You should be able to fit 8 tortilla rolls per dish. Cut the tortilla rolls in half, for a total of 16 smaller rolls.
-Spread some of the reserved sauce in two rows across the tortilla rolls, garnish with extra cheese and parsley. Bake at 375 for 25 minutes, or until lightly toasted and crispy on the sides....then EAT!
*When you are ready to cook the 2nd frozen baking dish, just take it out of the freezer a couple of hours before serving, or refrigerate overnight. Follow the same baking directions of 375 degrees for 25 minutes.
**If reheating frozen, bake in 350°F oven until heated through, allowing almost double the original baking time.