Place ½ cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.

Preheat oven to 350° F. Spray a 9×13 inch baking dish with cooking spray.

Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.

Take one tortilla and place ⅓ cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.

Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.

Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through. Drizzle the tops with more ranch dressing, if desired and serve!