Ranch Chicken Enchilada Casserole (Crockpot)

• 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 )

1. Place chicken in slow cooker and sprinkle seasoning mixes over top.
2. Cover and cook on high for 4 hours or low for 8 hours.
3. Shred chicken with two forks and stir to evenly distribute juices and seasonings.
4. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas.
5. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese.
6. Repeat layers once more.
7. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through.
8. Serve with additional ranch dressing as desired

chicken breast, taco, dressing mix, flour tortillas, ranch dressing, cheddar cheese, parsley, cilantro

Taken from www.epicurious.com/recipes/member/views/ranch-chicken-enchilada-casserole-crockpot-52385001 (may not work)