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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