Slow-Cooker Chicken Enchilada Melts

Name: Slow-Cooker Chicken Enchilada Melts
Prep time: 25 min
Cook time: 4 min
Total time: 4 min
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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Prep Time: 25 minutes

Cook Time: 4 hours

Total: 4 hours, 25 minutes

Servings: 6

Cost: $4.79 /serving

Author : Taste of Home

Ingredients

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1-1/2 pounds boneless skinless chicken breasts1 jar (16 ounces) salsa1 envelope reduced-sodium taco seasoning4 medium tomatoes, seeded and chopped1/2 cup minced fresh cilantro12 diagonally sliced French bread slices (1 inch thick)1 cup shredded cheddar cheeseSliced ripe olives and additional chopped tomatoes, optional

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Instructions

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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.