Slow-Cooker Chicken Enchilada Melts
After tasting a similar recipe at a sandwich shop, I knew I had to try my own version at home. I like mine even more! I like to mix equal parts salsa and ranch dressing to make a tasty sauce for these sandwiches. —Blair Lonergan, Rochelle, Virginia
Can you freeze Slow-Cooker Chicken Enchilada Melts?
Cool chicken mixture without tomatoes and cilantro; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; stir in tomatoes and cilantro and serve as directed.
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts
- 1 jar (16 ounces) salsa
- 1 envelope reduced-sodium taco seasoning
- 4 medium tomatoes, seeded and chopped
- 1/2 cup minced fresh cilantro
- 12 diagonally sliced French bread slices (1 inch thick)
- 1 cup shredded cheddar cheese
- Optional: Sliced ripe olives and additional chopped tomatoes
Directions
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1In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
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2To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro.
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3Place bread on ungreased baking sheets; broil 2-3 in. from heat until tops are lightly browned. Using tongs, place rounded 1/3 cup chicken mixture on each toast. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes. If desired, top with olives and additional tomatoes.
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