Ranch Chicken Enchilada Casserole Crockpot Recipe

Ingredients

4 chicken breast

1 1/4 ounces taco seasoning mix ( 1 packet )

1 1/4 ounces ranch dressing mix ( 1 packet )

4 ready-to-bake flour tortillas ( burrito size )

1 cup ranch dressing

2 cups cheddar cheese, shredded

parsley ( if desired )

cilantro ( if desired )

Place chicken in slow cooker and sprinkle seasoning mixes over top.

Cover and cook on high for 4 hours or low for 8 hours.

Shred chicken with two forks and stir to evenly distribute juices and seasonings.

In the bottom of a 9x13 baking pan, cover the bottom with two tortillas.

Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese.

Repeat layers once more.

Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through.

Serve with additional ranch dressing as desired