1-First, place the chicken broth in a slow cooker, add the chicken breasts and taco seasoning, then cook on low heat for 3 hours until the chicken is fully cooked. Once done, remove and shred the chicken for the filling.

2-Next, preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.

3-In a bowl, combine the salsa and ranch dressing to create a creamy sauce. Spread a thin layer of this mixture on the bottom of the baking dish for a flavorful base.

4-For each tortilla, place about 1/3 cup of the shredded chicken down the center, top with 1 tablespoon shredded cheddar cheese and 2 tablespoons of the salsa-ranch mixture, then roll it up and place it seam side down in the dish.

5-Repeat this for all tortillas until the dish is full. Pour the remaining salsa-ranch mixture evenly over the top and sprinkle with the rest of the cheese. Bake for 25 to 30 minutes until everything is melted and heated through. For an extra touch, drizzle with more ranch dressing before serving.