Slow-Cooker Chicken Enchilada Melts
Total TimePrep: 25 min. Cook: 4 hours
We used less salsa (a whole jar was entirely too much), and garnished this with a little more fresh cilantro. It does not reheat well so make sure you can feed a crowd, no leftovers here... but this is a terrific recipe!
This is the best enchiladas that I made and it turned out so good with this recipe.
The chicken mixture was good but several in our family commented it was a weird combination on the bread. Honestly, I would have preferred it in a tortilla myself but it was a texture issue for me. The middle of the bread was soggy but the outer part was crunchy.
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!