Slow Cooker Chicken Ranch Enchiladas

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!

border-box !important; color: #1e1e4b; font-family: Soleil, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Ubuntu, Cantarell, "Fira Sans", "Droid Sans", "Helvetica Neue", sans-serif; font-size: 14px !important; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-weight: 700 !important; letter-spacing: 0.2em; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px 20px; text-rendering: optimizelegibility; text-transform: uppercase; vertical-align: baseline;">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!