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Looking to switch things up for the next potluck party? These Chicken Enchilada Sliders are a definite hit!
CHICKEN ENCHILADA SLIDERS RECIPE
My kids are huge fans of slider sandwiches. And like many meals that I make for my kids, there are only so many times they can eat them before they automatically decide that they no longer like a popular dish. Sliders are great because you can tweak a recipe here and there and all of a sudden you have an entirely new type of sandwich for people to enjoy. That’s kind of hard to do with some other foods, but not the humble slider. These bad boys pack flavor, come in small portions, and are crowd-pleasers. I don’t know anyone who had been asked to leave a tailgate party because they brought a tray of delicious miniature sandwiches. That just doesn’t happen. Next time you are headed to the stadium, church potluck, or Super Bowl party, flex your culinary muscles with these Chicken Enchilada Sliders.
WHAT ARE CHICKEN ENCHILADA SLIDERS?
Chicken Enchilada Sliders are miniature sandwiches filled primarily with shredded chicken, cheese, and enchilada sauce. You can make them as spicy as you want, depending on which enchilada sauce you enjoy the most.
WHAT DO MEXICAN CHICKEN SLIDERS TASTE LIKE?
Chicken Enchilada Sliders are bursting with flavor. They are a combination of two of my favorite foods, Mexican cuisine, and sandwiches. Think of them like “burrito bites”. They are savory, cheesy, and saucy (like some people you might know).
CHICKEN ENCHILADA SLIDERS INGREDIENTS
- Kings Hawaiian Jalapeno Rolls – 12 (can be substituted with Original King’s Hawaiian Sweet Rolls)
- Shredded Cooked Chicken Breast – 12 ounces
- Extra-Virgin olive oil – 1 teaspoon
- Sweet onions, diced – 1/2 cup
- 1 15 oz. can red enchilada sauce, divided
- Shredded cheddar cheese – 2 cups
- Unsalted butter, melted – 1 Tablespoon
RELATED: The Best Homemade Enchilada Sauce
HOW TO MAKE THESE TEX-MEX CHICKEN SLIDERS
- Preheat oven to 350°F
- In a skillet over medium-high heat, sauté onions until translucent and tender, approximately five minutes.
- Add shredded chicken and 3/4 of the red enchilada sauce to the skillet, and stir until well combined. Set aside. Slice rolls in half, to create a top and bottom bun. Please bottom buns on a nonstick baking sheet or casserole dish.
- Place enchilada chicken mixture on the bottom buns, and top with shredded cheese, and then the remaining enchilada sauce.
- Place the tops of the rolls on the sliders.
- Brush with melted butter, cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for another five minutes, or until shredded cheddar cheese has melted thoroughly.
- Serve hot and enjoy.
RELATED: One Skillet Enchiladas
ARE CHICKEN ENCHILADA SLIDERS CONSIDERED HEALTHY?
Enchilada Sliders are delicious! But, with everything, they are best enjoyed in moderation.
CAN YOU MAKE SHREDDED CHICKEN SLIDERS AHEAD OF TIME?
You can make them ahead of time for a party or dinner. If you are going to wait a few hours before eating, you should cover them with aluminum foil to protect the slider rolls from drying out too much.
CAN YOU FREEZE CHICKEN SLIDERS?
As I have mentioned in a few other recipes, this is a situation between “can” and “should”. You could freeze them, but you shouldn’t. The slider sandwiches will become quite soggy and not too structurally sound when you pick them up. They are best served on the day you make them.
WHAT TO SERVE WITH CHICKEN ENCHILADA SLIDERS?
Chicken Enchilada Sliders can be served on their own or as part of a buffet spread at a potluck or tailgate party. That is one of the great things about sliders, they are a snack and a meal. Consider putting the tray of sandwiches out alongside:
- Chips and homemade guacamole
- Instant Pot Pork Carnitas
- Or, as part of a variety of slider recipes
WHAT KITCHEN TOOLS DO I NEED TO MAKE CHICKEN ENCHILADA SLIDERS?
1. A non-stick skillet
2. Baking Sheet or Casserole Dish
Equipment
- Oven
Ingredients
- 12 Kings Hawaiian Jalapeno rolls
- 12 oz boneless skinless chicken breasts shredded
- 1 tsp olive oil
- 1/2 cup sweet onion diced
- 1 15 oz. can red enchilada sauce divided
- 2 cups shredded cheddar cheese
- 1 Tbsp butter melted
Instructions
- Preheat oven to 350°F
- In a skillet over medium-high heat, sauté onions until translucent and tender, approximately five minutes.
- Add shredded chicken and 3/4 of the red enchilada sauce to the skillet, and stir until well combined. Set aside. Slice rolls in half, to create a top and bottom bun. Please bottom buns on a nonstick baking sheet.
- Play's enchilada chicken mixture on the bottom buns, and top with shredded cheese, and then the remaining enchilada sauce.
- Place the tops of the rolls on the sliders.
- Brush with melted butter, cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for another five minutes, or until shredded cheddar cheese has melted thoroughly.
- Serve hot and enjoy.
