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.
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.