Start by placing the chicken breasts in a large pot. Cover them with chicken broth and bring to a boil. Reduce the heat and simmer for about 15-20 minutes or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Use two forks or a hand mixer to shred the chicken into bite-sized pieces.
In a mixing bowl, combine the shredded chicken, chicken taco seasoning, dry ranch dressing powder, and ¼ cup of the ranch dressing. Mix until the chicken is well coated.
In a separate bowl, mix the remaining ranch dressing with the salsa. This will serve as your delicious sauce.
Preheat your oven to 350°F (175°C). Take a flour tortilla and place a generous scoop of the chicken mixture in the center. Roll it up tightly and place seam-side down in a greased casserole dish. Repeat this process until all the chicken is used.
Once the enchiladas are in the dish, pour the ranch and salsa mixture evenly over the top. Make sure all the tortillas are covered to keep them moist while baking.
Sprinkle the shredded cheddar cheese over the top of the enchiladas. This will create a deliciously gooey topping.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
