4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
Flour tortillas (10-15)
Jar of salsa
Shredded Mexican cheese (~4 cups)
Cook chicken breasts in crock pot (so they easily shred).
While chicken is cooling, mix up sauce. In a large bowl, combine half of the sour cream and half of the Ranch. In a small bowl, combine remaining sour cream and Ranch. Stir both until well combined. Add shredded chicken to large bowl, mix well.
Preheat oven to 375◦ Grease a 9x13” pan. Take one tortilla and top with a little less than 1 T of sauce. Spread over tortilla in an even layer. Add chicken mixture, top with salsa. Sprinkle with shredded cheese. Roll up tortilla and place, seam side down. Repeat with remaining tortillas. Bake 30 minutes.