Slow Cooker Chicken Enchilada Melts Recipe

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

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours

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 two 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.
Yield: 6 servings
Originally published as Slow Cooker Chicken Enchilada Melts in Simple & Delicious August/September 2017

Nutritional Facts

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

  • 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
  1. In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
  2. To serve, preheat broiler. Shred chicken with two forks; stir in tomatoes and cilantro.
  3. 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.
    Yield: 6 servings
Originally published as Slow Cooker Chicken Enchilada Melts in Simple & Delicious August/September 2017

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Reviews forSlow Cooker Chicken Enchilada Melts

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Angel182009 User ID: 6228642 274541
Reviewed Sep. 26, 2017

"I think the whole jar of salsa may have been too much. At least in my experience. My bread was soggy in the middle. Other than that, it had a lot of flavor!"

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