Cheesy Chicken Enchiladas

4 to 6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. ranch salad dressing
10 to 15 flour tortillas
Jar of salsa
2 to 4 c. shredded Mexican cheese

Cook chicken breasts using preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and ranch dressing. Stir both until well-combined. Shred or chop cooked chicken and add to large mixing bowl. Mix well with sauce.

Preheat oven to 375°F. Grease a 9- x 13-inch pan (and possibly another smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. sauce from small bowl. Spread over tortilla in an even layer. Add some of the chicken mixture to center of tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining ingredients (usually makes 10 to 15 enchiladas).

Bake in preheated oven for 25 to 30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.