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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 Minced fresh cilantro
12 sl French bread in 1" diagonal
- slices
1 c Shredded Cheddar cheese
Sliced ripe olives; opt
Add'l chopped tomatoes; opt

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.

Blair Lonergan, Rochelle, Virginia

Makes: 6 servingsd

RECIPE FROM: https://www.tasteofhome.com

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