- 1 ½ pounds chicken breast (about 2 large chicken breasts)
- ½ cup salsa verde or green enchilada sauce (see note)Â
- Juice of 1 lime (note: zest first and reserve)
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1–3 tablespoons of adobo sauce from a can of chipotles peppers in adobo sauce (see note)
- 1 cup ranch dressing, your favorite brand or the homemade version below
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 oz) can mild green chiles, drained
- 1 cup corn, frozen or canned
- 1 cup diced roasted red bell peppers from a jar (or 1 fresh red bell pepper chopped)
- 8–10 (7 inch) whole wheat flour tortillas
- 1 ½ – 2 cups shredded Monterey jack cheese or Quesadilla cheese
For serving: diced fresh tomato, diced avocado or guacamole, lime wedges, chopped cilantro, and sour cream
Homemade Ranch (may substitute with 1 cup of your favorite ranch dressing)
- 1 cup sour cream (not light)
- zest of 1 lime
- 1 teaspoon parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dill
- ¼ teaspoon salt
- ¼ teaspoon pepper