*optional but worth it* Marinate chicken breasts overnight in Italian dressing for extra flavor.

Place chicken and remaining marinade in a slow cooker. Add Fiesta Ranch seasoning and ¼ cup liquid (broth or water).

Cover and cook on low 6–8 hours until chicken easily shreds.

Shred chicken with meat masher

Shred Monterey Jack cheese.

Fill each tortilla with: a portion of shredded chicken, a spoonful of cream cheese, and a generous sprinkle of Monterey Jack.

Place filled tortillas seam-side down in a greased 9x13 pan (should fit 6–8).

Pour green enchilada sauce over the top.

Sprinkle with ½ cup Monterey Jack.

Cover pan with foil sprayed with nonstick spray (to prevent sticking).

Bake at 350°F for 45 minutes, until hot and bubbly.