Easy 'cheesy' 'chicken' skillet enchiladas

There are 2 photos of the same dish. I do not know how to remove it. But this meal was so good, I suppose it deserves 2 photos.
I had to make a fantastic dinner for my dear friend Stew;s birthday and decided to take a recipe from back in my meat and cheese days and make it vegan. The result: super tasty tastiness...and very happy dinner guests. I didn't take a photo of the spice cake I made with the creamcheeze icing, because it tasted WAY better than it looked.

Here is the recipe:
- 1 tbsp oil (I used vegetable)
- 1 pound chicken (I used PC World's Best meatless chicken breasts)
- 1 - 1/3cups broth
- 1/4 cup ranch dressing (see vegan recipe to follow)
- 2 tbsp flour (I used whole wheat)
- 6 small soft tortillas, cut in shreads (also wholewheat)
- 1 cup shredded cheddar (I used daiya cheese, and used more than 1 cup)
- 1/2 cup salsa (or more)

heat oil and cook chicken. I prebaked the 'chicken' and finished the cooking in the skillet.
mix broth, dressing and flour, gradually add to skillet.
add tortillas, bring to boil, reduce heat to med/low, simmer for 3 minutes. ( I usually mix a bit of the cheese in before it simmers to create a cheesier sauce)
sprinkle with cheese/top with salsa (I like the salsa warm in the skillet for a bit, and I still garnish with cold salsa and cheese)

This recipe is good for 2 people, I doubled the sauce and the chicken for 4 people.

Ranch dressing:

1 cup vegan mayo (veganaise)
1/2 tsp garlic powder
1/2 tsp onion powder
1.4 tsp black pepper
2 tsp parsley
1/2 unsweetened soy or rice milk
salt to taste

Enjoy. :)