Chicken ranch enchiladas

So tonight I made this meal and I really enjoyed it. Of course it was just me because Craig is not home yet. So I tried to make way less than I could have. Wanted to post the recipe if you want to try!

INGREDIENTS:
4 boneless, skinless chicken breasts
1 package taco seasoning
1 package dry ranch dressing mix
1 (15 ounce) can chicken broth
1 cup bottled ranch, plus more for topping
1 cup salsa
3 cups shredded cheddar cheese
8-10 flour tortillas
You favorite toppings. I love guacamole, sour cream, tomatoes, and salsa!

Instructions
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 remaining 1 cup of cheese on top.
Bake at 350 degrees F for 30 minutes.
Serve with your favorite toppings

I used two chicken breast and only ended up shredding one of them. I made 5 enchiladas from one breast. That kind of gives you an idea of how many chicken breasts to use.

Also the main thing I added was refried Bean to the taco. Spread the beans first then add sauce and chicken and cheese. The beans help secure the roll up and added much needed flavor!

Hope you enjoy!!