Place the 3–4 boneless skinless chicken breasts in the slow cooker. Sprinkle the 1 (1‑oz) package chicken taco seasoning and the 1 (1‑oz) package dry ranch dressing powder evenly over the chicken. Pour the 14.5‑ounce can of chicken broth over the chicken. Cover and cook on LOW for 3–4 hours, until the chicken is cooked through and shreds easily.

Remove the chicken from the slow cooker to a cutting board or large bowl and shred with two forks. Return the shredded chicken to the slow cooker, stir to coat with the cooking juices, and keep warm.

Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2‑inch baking dish with cooking spray.

In a medium bowl, stir together the 1/2 cup bottled ranch dressing and the 1/2 cup salsa. Reserve 1/4 cup of this ranch‑salsa mixture for drizzling after baking, and set the remaining mixture aside for assembling and lining the pan.

Spread a very thin layer (about 2 tablespoons) of the ranch‑salsa mixture on the bottom of the prepared baking dish.

Divide the 2 cups shredded cheddar cheese: set aside 1 cup for topping and use the remaining 1 cup for filling. To assemble each enchilada: place a flour tortilla on a work surface, add about 2 tablespoons of the ranch‑salsa mixture near the bottom of the tortilla, add a spoonful of shredded chicken on top of the sauce, sprinkle with some of the cheddar reserved for filling, and roll the tortilla tightly. Place each rolled enchilada seam‑side down in the prepared baking dish. Repeat until all tortillas are filled.

Sprinkle the reserved 1 cup shredded cheddar evenly over the arranged enchiladas.

Bake in the preheated 350 degrees Fahrenheit oven for 30 minutes, or until the cheese is melted and bubbling and the enchiladas are heated through.

Remove the dish from the oven, drizzle the reserved 1/4 cup ranch‑salsa mixture over the top of the enchiladas, let sit a minute to set, and serve.