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   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  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   
        
     Uncle Dirty Dave's Archives   
       
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