‹ Back to Slow-Cooker Chicken Enchilada Melts

Print Options

Slow Cooker Chicken Enchilada Melts Exps Sdas17 186637 D04 07 3b 1

Slow-Cooker Chicken Enchilada Melts

TOTAL TIME: Prep: 25 min. Cook: 4 hours YIELD: 6 servings
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

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

  • 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 2 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.

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.

© 2024 RDA Enthusiast Brands, LLC