Chicken Ranch Enchiladas {Slow Cooker}

1 packet taco seasoning

1 packet ranch dressing mix

1 can (14.5oz) low-sodium chicken broth

6 chicken breasts

12 flour tortillas

2 cups pepper jack cheese

1/2 cup light ranch dressing

1/2 cup salsa


Place chicken, taco seasoning, ranch mix and chicken broth in 6-quart slow cooker.   Cook on low 6 hours.  Remove chicken from slow cooker and shred.  Reserve liquid for rice.


Divide chicken and cheese between tortillas.  Roll up and place in a lightly greased 9x13-inch pan.  Bake at 350 for 20 minutes.  


Combine Ranch dressing and salsa.  Pour over baked enchiladas.  Serve with rice.


Rice


2 tsp olive oil

1 cup rice

1 Tbsp dried minced onion flakes

1 can (8oz) tomato sauce

1 1/2 cup crockpot liquid


Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Stir in onion flakes, tomato sauce and crockpot liquid; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.


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