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In a slow cooker, combine the chicken, red onion, corn, cumin, ranch seasoning and a pinch of salt. Flip this on high for four hours, or low for eight. Whatever the day looks like for you. You won’t need liquid (although if adding a splash of chicken stock helps your anxiety, go for it.) as the chicken will release juices. Once it’s cooked, shred it with two forks and add the chopped cilantro and a good squeeze of lime juice. Taste it. Need anything? If you need to add a pinch of salt, totally okay.
Preheat your oven to 375.
Mix the green enchilada sauce with the ranch dressing and pour about a half cup along the bottom of an 8x13 casserole dish. Evenly divide the chicken mix among the tortillas and place them in the pan seam side down. Pour the remaining sauce over the enchiladas and top with grated pepperjack cheese. Slide this into the oven for 25 to 30 minutes, or until the cheese and starting to brown and bubble.
Garnish with chopped tomato, avocado, cilantro and extra lime!
Serve immediately. So, so good.
Serves four. (Makes eight enchiladas)