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Slow-Cooker Chicken Enchilada Melts

Name: Slow-Cooker Chicken Enchilada Melts
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings
Cuisine: North America, Mexican
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; Sliced ripe olives and additional chopped tomatoes, optional

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 4 hours

Makes

6 servings

After tasting a similar recipe at a sandwich shop, I knew I had to try my own version at home. Personally, 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

Slow-Cooker Chicken Enchilada Melts Recipe photo by Taste of Home

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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
Sliced ripe olives and additional chopped tomatoes, optional

Directions

In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
To serve, preheat broiler. Shred chicken with 2 forks; stir in tomatoes and cilantro.
Place 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.
Freeze option: 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.

Nutrition Facts

2 open-faced sandwiches: 377 calories, 10g fat (5g saturated fat), 81mg cholesterol, 1082mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 32g protein.

Slow-Cooker Chicken Enchilada Melts

Total Time

Makes

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