1 Tbsp. oil
1 lb. boneless, skinless chicken breasts cut into bite–size pieces
1 can chicken broth
¼ c. Ranch dressing
2 Tbsp. flour
6 flour tortillas, cut into small pieces (squares)
1 c. shredded cheese
½ c. Salsa

Heat oil in skillet in medium heat. Add chicken, cook 7 minutes or until cooked through, stirring occasionally. Mix broth, dressing and flour until well blended, gradually add to the skillet, stirring constantly. Add tortillas, stir to combine. Bring to boil. Reduce heat to medium–low, simmer 3 minutes. Sprinkle with cheese, cover. Simmer 3–5 minutes or until cheese is melted. Serve alone or with Salsa. Makes 4 servings, about 1 ¼ c. each.