Chicken Enchilada Sliders are a great way to use up leftover roast chicken. Shredded chicken is combined with enchilada sauce, onion, garlic and cheese before being sandwiched into fresh rolls and baked in the oven until warm. Your family will love these delicious chicken sliders with a Mexican twist.
CHICKEN ENCHILADA SLIDERS
Taking only 20 minutes to prepare then another 20 minutes in the oven, my Baked Chicken Sliders are the perfect weeknight meal option!
These Chicken Enchilada Sliders are also great for a crowd, tailgating or a game-day spread.
I will often make one tray of these Easy Chicken Sliders and another tray of today’s Mexican Style Chicken Sliders when I have a large group over.
They are always a hit!
If you have leftover rotisserie chicken or even leftover turkey at Thanksgiving these are a great way to use that up.
WHAT INGREDIENTS DO I NEED TO MAKE CHICKEN ENCHILADA SLIDERS?
OIL: I always use extra virgin olive oil, however you can use regular olive oil or another light flavored oil too.
ONION: I suggest using a white or yellow onion for a real hint of onion flavor, but you could use red onion too which is a little milder.
GARLIC: I recommend using fresh garlic as it has the best flavor, but garlic paste would work too.
CHICKEN: I prefer Rotisserie chicken for flavor, but any cooked and shredded chicken is fine. You could also use leftover Thanksgiving turkey.
ENCHILADA SAUCE: Use your favorite sauce, store bought or homemade will both work a treat in this dish.
BUNS: I prefer Hawaiian rolls, but any small buns are fine.
CHEESE: The shredded cheese on these chicken sliders helps to add flavor. I used a blend of shredded Mexican cheese but any shredded cheese will work in this dish like mozzarella, pepper jack or sharp cheddar.
BUTTER: Both salted and unsalted butter will work in this recipe.
DRIED HERBS: Some dried Mexican oregano is added to the top of the rolls, this is optional, but it does add great flavor to the sliders. You can also use crushed red pepper or Italian seasoning on top.
GARNISH: I finish the sliders with some freshly chopped cilantro, you could also use parsley. Also add some slices of fresh avocado to serve.
HOW TO MAKE CHICKEN ENCHILADA SLIDERS?
TO START. Preheat the oven to 350F° and spray a 9×13 inch pan with cooking spray.
SAUTE THE VEGGIES. Start by heating the olive oil in a saute pan. Add the onions and 2 teaspoons of garlic and cook over low heat until translucent.
ADD THE CHICKEN. Now add the chicken to the onions and stir in the enchilada sauce. Simmer for 2 minutes.
PREPARE THE ROLLS. Cut the rolls in half, placing the bottom of the rolls in the base of the pan. Next spread the enchilada chicken mixture over the rolls and top with cheese. Finally place the tops half of the rolls over the chicken and cheese.
Next spread the enchilada chicken mixture over the rolls.
Next top with cheese.
Finally place the tops half of the rolls over the chicken and cheese.
TOP THE ROLLS. Now melt the butter in a small pan and add 1 teaspoon of fresh garlic along with the Mexican oregano and cook for 1 minute. Remove the pan from the heat and brush the herb butter over the tops of the rolls.
BAKE THE ROLLS. Tent a piece of tinfoil over the rolls and place the pan in the oven. Bake for 15 minute, then remove the tinfoil and bake for a further 3 to 5 minutes until the tops have slightly browned.
TO SERVE. Remove the pan from the oven. Slice into individual sliders and sprinkle with some freshly chopped cilantro. Top with avocado slices and serve immediately.
OTHER FLAVOR VARIATIONS:
One thing I love about sliders is that they are really adaptable so why not jazz up your sliders to suit your own tastes. Here are some ideas:
- Add extra veggies, why not try adding some bell pepper, mushrooms or sliced zucchini along with the onions.
- Extra chili heat with some fresh chilies, diced jalapenos or a sprinkled of red pepper flakes.
- Top the onion mixture, with a slice of fresh tomato or some guacamole.
HOW TO STORE CHICKEN ENCHILADA SLIDERS?
Store the sliders in an airtight container in the refrigerator for up to 5 days.
When ready to enjoy, place into an ovenproof pan, cover with some kitchen foil and place back into a hot oven until warmed through.
Alternatively, they taste just as good served cold for a picnic or easy snack on the go.
RECIPE HINTS & TIPS:
- It is important to cover the baking pan with tinfoil during the first part of baking, or the tops of the rolls will burn before the sliders are ready.
- Sliders aren’t just for game day! Take them to gatherings, or serve any night of the week for a quick dinner.
- Sliders can be served on their own as an appetizer or quick snack. However, they also work as a main meal too. Serve them with potato or sweet potato fries, coleslaw, pasta salad, bean salad, tomato salsa, guacamole, onion rings, or some grilled corn on the cob.
OTHER CHICKEN RECIPES YOU MIGHT LIKE:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon minced garlic, divided
- 4 cups chicken, cooked and shredded
- 2 cups enchilada sauce
- 12 slider buns
- 2 cups Mexican blend cheese, shredded
- 2 tablespoons unsalted butter
- 1 teaspoon Mexican oregano
- 1 teaspoon chopped Cilantro
- 1 avocado, sliced
- Heat the olive oil in a saute pan and cook the onions and 2 teaspoons of garlic over low heat till translucent or brown them for more flavor.
- Add the chicken to the onions and stir in the enchilada sauce. Simmer for 2 minutes.
- Preheat the oven to 350° and spray a 9x13 inch pan with cooking spray.
- Cut the rolls in half lengthwise and place the bottom half in the pan.
- Spread the enchilada chicken over the rolls and top with cheese.
- Place the tops of the rolls on the chicken.
- Melt the butter in a small pan and add 1 teaspoon garlic and the Mexican oregano and cook for 1 minute.
- Remove and brush over the tops of the rolls. Tent a piece of foil over the rolls and place in the oven.
- Bake for 15 minute, then remove the tinfoil and bake for an additional 3 to 5 minutes until the tops have slightly browned.
Remove and sprinkle with the cilantro.
- Top with avocado slices and serve.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Jazz up your sliders with some diced jalapenos, a slice of tomato or some guacamole.
- It is important to cover with tinfoil during the first part of baking or the tops of the rolls will burn before the sliders are ready.