SLOW-COOKER CHICKEN ENCHILADA MELTS

Slow-Cooker Chicken Enchilada Melts image

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

Provided by Taste of Home

Categories Lunch

Time 4h25m

Yield 6 servings

Number Of Ingredients 8

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

Steps:

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 : Calories 377 calories, Fat 10g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1082mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.