Place chicken on bottom of slow cooker.

Sprinkle taco seasoning, dry ranch dressing mix, garlic, and red pepper flakes on top of chicken.

Pour chicken broth around chicken.

Place lid on slow cooker and cook on low for 6-7 hours, or high for about 3-4 hours.

Once chicken is cooked, shred using two forks. Set aside.

In a small bowl, combine the ranch dressing and salsa.

Spray a 9×13 baking dish with cooking spray.

Scoop a small amount of the ranch salsa mixture and spread it on bottom of baking pan.

To assemble enchiladas, spread a layer of ranch salsa mixture evenly onto each tortilla. Follow it up with a layer of shredded cooked chicken, and shredded cheddar cheese.

Roll each tortilla tightly up and place in a single layer on bottom of casserole dish, seam side down.

Continue until pan is filled with rolled enchiladas.

Sprinkle any remaining cheese on top of enchiladas.

Place pan in preheated oven, 350, and bake for about 30 minutes.

Remove from oven and drizzle a small amount of ranch dressing on top….then serve!!