Over the summer, Subway restaurants near us rolled out a special new sandwich that they called “The Chicken Enchilada Melt.” My mom and I shared one of these subs for lunch with the kids one day and we both said the same thing: (1) this is delicious; and (2) we should make this at home! I paid close attention to the ingredients and I have recreated the tasty treat on numerous occasions since then. Personally, I think that my version is even better than the restaurant’s!
These Slow Cooker Chicken Enchilada Melts make an easy weeknight meal, which comes together even faster when the meat is cooked and frozen in advance. Once your chicken is shredded, it’s just a matter of quickly assembling and toasting these hoagies and dinner will be served in minutes!
Let me give you a closer look at these simple, yet delicious, ingredients. The star of the show? Fritos corn chips! That’s right – Subway put Fritos inside our sandwiches. The salty crunch mixed with the warm, tender meat and creamy melted cheese is really wonderful! And just like at Subway, you can top these hoagies with just about anything that your heart desires. We use lettuce, tomato, pickles, and a Salsa Ranch dressing. Is your mouth watering yet?
Slow Cooker Chicken Enchilada Melts
- 1 envelope taco seasoning
- 5-6 boneless, skinless chicken breasts
- 1 (16 ounce) jar of salsa
- 4 hoagie rolls, sliced horizontally in half
- 8 slices American cheese
- 1 bag shredded iceberg lettuce
- 2 tomatoes, sliced
- Salsa Ranch salad dressing (I used Bolthouse Farms yogurt dressing, or you can make your own by combining equal parts of Ranch dressing and salsa)
- Pickles, olives, bell peppers, onions, or other toppings of your choice (optional)
- Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, pour salsa over top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours, or on low for 6 to 8 hours. When chicken is finished cooking, shred with a fork before serving.
- The cooked, shredded chicken can be frozen in individual portions for future meals, or can be used immediately to make Chicken Enchilada Melts.
- To prepare the Melts, top bottom half of hoagie rolls with shredded chicken. Place cheese slices on top and broil in oven until cheese is melted and bread is toasted.
- Top toasted sandwiches with lettuce, tomato, Salsa Ranch dressing, and additional toppings of your choice. Serve immediately.
- Any left-over meat can be frozen and used for a later meal.
Want to try some other delicious sandwiches that are also great freezer meals? Try these favorites: