Place chicken, broth, taco seasoning, and tomatoes with green chilies in a slow cooker.
Cook on high for 1.5-2 hours or on low for about 3-4 hours. Shred chicken.
Mix the 3/4 cup of ranch and 1 cup salsa in a bowl. Spread a very thin layer of the mixture on the bottom of a 9x13'' pan.
Assemble the enchiladas by putting 2 Tbs of the ranch/salsa mixture on the bottom of tortilla, followed by a heaping spoonful of shredded chicken with tomatoes and chilies, and topped with shredded cheese.
Roll up tortilla and repeat until you line the pan.
Spoon remaining salsa/ranch sauce on top of enchiladas, and then sprinkle with remaining cheddar cheese.
Bake at 350 degrees F for about 30 minutes, or until the cheese is bubbling and enchiladas are heated through. Drizzle ranch on top and enjoy!