Slow Cooker Ranch Chicken Enchiladas

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 Cilantro

• Canned Goods

  • 1 (15 ounce can Chicken broth

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 1 package Ranch dressing mix, dry
  • 1 package Taco seasoning

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 2 cups Cheddar cheese

• Other

  • 1/2 cup Bottled ranch, plus more for topping

Found on sixsistersstuff.com

Description

Ingredients

• 4 boneless, skinless chicken breasts
• 1 package taco seasoning
• 1 package dry ranch dressing mix
• 1 (15 ounce) can chicken broth
• 1/2 cup bottled ranch, plus more for topping
• 1/2 cup salsa
• 2 cups shredded cheddar cheese
• 8-10 flour tortillas
• Cilantro, optional

Directions

• Spray slow cooker with nonstick cooking spray and place chicken inside.
• Sprinkle taco seasoning and ranch dressing mix over chicken.
• Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours.
• Remove chicken from slow cooker and shred with two forks.
• In a small bowl, mix together ranch and salsa; set aside.
• Spray a 9x13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan.
• Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up.
• Place enchiladas seam-side down in the prepared pan and sprinkle any remaining cheese on top.
• Bake at 350 degrees F for 30 minutes.
• Drizzle ranch dressing and sprinkle chopped cilantro on top before serving, if desired.