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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
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    6 servings


  • 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


  • 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
2 open-faced sandwiches: 377 calories, 10g fat (5g saturated fat), 81mg cholesterol, 1082mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 32g protein.

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