MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Chicken Enchilada Melts
Categories: Poultry, Salsa, Vegetables, Breads, Cheese
Yield: 6 Servings
1 1/2 lb Boned, skinned chicken
16 oz Jar salsa
1 oz Envelope taco seasoning
4 md Tomatoes; seeded, chopped
1/2 c Fresh cilantro; minced
12 sl French bread; in 1" diagonal
- slices
1 c Cheddar cheese; shredded
Ripe olives; sliced (optional)
Additional Tomatoes; chopped
- (optional)
In a greased 3 qt slow cooker, combine chicken, salsa, and taco
seasoning. Cook, covered, on low until chicken is tender, 4 to
5 hours.
To serve, preheat broiler. Shred chicken with 2 forks; stir in
tomatoes and cilantro.
Place bread on ungreased baking sheets; broil 2 to 3" 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 to 3 minutes. If desired, top with olives and
additional tomatoes.
Recipe by Blair Lonergan, Rochelle, Virginia
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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