Description
Slow-Cooker Chicken Enchilada Melts combine tender, slow-cooked chicken in a zesty enchilada sauce with melted cheese, all served on crispy toasted buns. This comforting dish brings the bold flavors of enchiladas with an easy, hands-off twist.
Ingredients
- 4 boneless, skinless chicken breasts
1 can (10 oz) enchilada sauce (red or green)
1 packet taco seasoning
1/2 cup chicken broth
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 sandwich buns (or hoagie rolls)
Fresh cilantro for garnish (optional)
Sour cream and salsa for serving (optional)
Instructions
In a slow cooker, combine the enchilada sauce, taco seasoning, chicken broth, garlic powder, and onion powder. Stir well to combine.
- Add the chicken breasts to the slow cooker, making sure they are fully submerged in the sauce mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and mix it into the sauce.
- Preheat your oven broiler on high. Place the sandwich buns or hoagie rolls on a baking sheet, cut side up, and toast them under the broiler for 1-2 minutes, or until golden and crispy.
- Spoon a generous portion of the shredded chicken mixture onto each toasted bun, then top with a mix of cheddar and Monterey Jack cheese.
- Place the buns under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro if desired. Serve with sour cream and salsa on the side.
Notes
- Add veggies like sautéed bell peppers, onions, or corn to the chicken mixture for added flavor and texture.
- For a spicier version, add diced jalapeños or hot sauce to the enchilada sauce.
- Use a different type of cheese, such as pepper jack, queso blanco, or a Mexican cheese blend, for a different flavor profile.
- For a gluten-free version, serve the chicken enchilada mixture over rice instead of on buns.
- Make it vegetarian by replacing chicken with beans, zucchini, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main dish
- Method: Slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 melt
- Calories: 400
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
