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     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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