Chicken Ranch Enchiladas and Rice {Slow Cooker}

We are big fans of Mexican food. We typically have one Mexican type dish a week.  These enchiladas were a nice change to our typical chicken enchiladas.  I slow cooked the chicken with a packet of ranch seasoning and a batch of my homemade taco seasoning.  The chicken was so juicy and packed full of amazing flavor.  I topped the baked enchiladas with a creamy salsa ranch dressing.  They tasted great!  They were even good leftover for lunch the next day.  I used the cooking liquid to make some easy Mexican rice to go with the enchiladas.  This didn't disappoint!

Chicken Ranch Enchiladas
(Printable Recipe)

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.