Chicken Ranch Enchiladas

Cook the chicken in a slow cooker with the ranch and taco seasoning packages in the chicken broth, on low for about 3-4 hours. Then shred the chicken using two forks, the chicken just peels apart. Mix the 1 cup of ranch and 1 cup salsa in a bowl. Spray a 9×13 pan with cooking spray and spread a very thin layer of the salsa mixture on the bottom. Assemble the enchiladas by putting 3-4 T. of the ranch and salsa mixture on the bottom of tortilla, then put the shredded chicken on top of that. Sprinkle with cheese and roll it up. Line up the enchiladas in the 9×13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle the top with ranch and enjoy!!