SLOW-COOKER CHICKEN ENCHILADA MELTS
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Asghar Shams
[email protected]I love chicken enchiladas, so I'm sure I'll love these melts too.
Hafsa Eshal
[email protected]I'm definitely going to make these for my next party. They sound perfect!
Karabo Peterson
[email protected]These look amazing! I can't wait to try them.
Tanyaradzwa Shuster
[email protected]I'm not sure what I did wrong, but my chicken enchilada melts turned out really runny. Maybe I should have cooked them for less time.
Brittany Rudolph
[email protected]Meh. I've had better.
Samrat Gurung
[email protected]I tried this recipe and it was a disaster. The chicken was dry and the enchilada sauce was bland. I won't be making this again.
Shiv Shankar
[email protected]These chicken enchilada melts are now a regular in our dinner rotation. They're so easy to make and always a crowd-pleaser.
Kanwal Shahzad Jutt
[email protected]Delicious! I made these for a party and they were a huge success. Everyone loved them.
Damilare Charles
[email protected]These melts were easy to make and turned out great! I used a rotisserie chicken to save time, and it worked perfectly. The whole family loved them.
Onik Ali
[email protected]Wow, these chicken enchilada melts were a hit with my family! The chicken was so tender and flavorful, and the enchilada sauce was the perfect amount of cheesy and spicy. I will definitely be making this again.