Annie at Annie’s Eats recipe has spread over the food blogging sphere. Even though I’ve only followed for the last couple months, I’ve seen it on several different blogs, and decided to make it myself. I made them with larger tortillas, so I had fewer to a pan, and added a few items. Although it’s never easy to get a good-looking picture of these kind of things, these were yummy, and super easy. If I had cooked chicken on hand, I could have the entire thing in the oven in just a few minutes, which sounds like a winner to me!
Adapted from Annie’s Eats
- 4-6 boneless, skinless chicken breasts
- 8 oz. reduced-fat sour cream
- 8 oz. ranch salad dressing (I used light)
- Flour tortillas (The number you’ll need depends on their size. For the smaller ones you’ll need 10-15, for the larger 6-8.)
- Salsa (I used jar)
- 4 cups shredded mexican cheese
- 1/2 cup black beans
- Fajitas seasoning
I cooked the chicken breasts using some fajitas seasoning on my stove top, but you can cook them however you’d like. Once cooked, shred or chop the chicken. Just allow to cool a little bit before adding, and while its doing that start by combining half of the sour cream and half of the ranch dressing to a large bowl. To that, add the chicken and stir to coat. In a separate small bowl, mix together the remaining halves of the sour cream and ranch.
Preheat the oven to 375°, and grease a 9 x 13″ baking dish.
Spread your first tortilla evenly with ~1 tablespoon of the remaining sour cream/ranch mixture from the small bowl. Then, put some of the chicken mixture in the center of the tortilla followed by salsa (to your preference), black beans (if using), and cheese. Then roll up the tortilla and put it in the baking dish with the seam side down. Repeat until you run out of ingredients and/or fill up your dish.
Bake for 25-30 minutes, and allow it to sit to cool for 5 minutes before serving.