We love this recipe! It was given to us when we had Emery and it's on heavy rotation when we're meal planning and cooking so when we have friends or family who need served and loved on with a meal, it's a go-to for us. Give it a try with a margarita on the side and I promise you'll love it!

2 boneless, skinless chicken breast
1 packet dry ranch seasoning
1tsp cayenne pepper
1tsp garlic salt
1/4c olive oil
1 cup mild salsa verde
1/2c ranch dressing
5-7 tortillas (I buy the frozen, uncooked pack from Costco)
1 pack Mexican style shredded cheese

Shred chicken in crock pot with 1/4 c olive oil, 1 packet dry ranch seasoning, garlic salt, and cayenne pepper to taste. I do on low for 6 hours.

Mix salsa verde and ranch dressing together in a bowl. Cook tortillas (if you have the frozen uncooked ones, as well).

Preheat oven to 350°. In a large casserole dish, spread salsa/ranch mixture across bottom of dish. Lay out all tortillas on counter to add inside ingredients. Spread salsa/ranch mixture to laid out tortillas, add a pinch of cheese, and a handful of cooked, shredded chicken. Roll up all tortillas and line the casserole dish. Once filled, pour salsa/ranch mixture over the top and sprinkle with cheese.

Cook for 30 minutes. Serve with sour cream, avocado and garnish with cilantro (optional on all the fixings).