Chicken Enchilada Sliders
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
12
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Calories
233 kcal
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Course
Lunch
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Cuisine
International
Chicken Enchilada Sliders
Description
This recipe starts with diced onions and garlic sautéed in olive oil, to which cooked shredded chicken and enchilada sauce are added and briefly cooked to meld the flavors. The mixture is layered onto the bottom halves of sweet Hawaiian rolls placed in a baking dish. Then shredded cheese is added over the chicken mixture, followed by covering with the top halves of the rolls and a butter spread on top before baking. The baking process warms the sliders through, melts the cheese, and slightly softens the rolls, resulting in a cohesive, flavorful sandwich with Mexican-inspired flavors.
The sweet rolls provide a soft, slightly sweet contrast to the savory, tangy chicken enchilada filling, while the cheese adds richness and creaminess. The sautéed onion and garlic add foundational savory notes. Baking also lightly crisps the buttered top of the rolls for texture variation.
These sliders work well as a casual meal or appetizer and can be garnished with cilantro or avocado slices according to preference. They can be prepared for parties or family meals where hand-held, easy-to-eat dishes are desired.
Ingredients
- 1 tablespoon olive oil
- ½ cup white onion diced small, or yellow onion
- 3 teaspoons garlic divided, minced
- 4 cups chicken rotisserie or homemade such as poached, cooked and shredded
- 2 cups enchilada sauce store bought or homemade
- 12 sweet rolls King's Hawaiian Original brand
- 2 cups Mexican cheese blend or your favorite shredded cheese, shredded
- 2 tablespoons butter or more if desired, unsalted
- 1 teaspoon oregano regular oregano may be substituted, dried, Mexican
- cilantro optional for garnishing to taste, finely chopped
- avocado optional for garnishing to taste, slices
Instructions
- Preheat oven to 350F and spray a 9 x 13" baking dish or metal baking pan with cooking spray. Tip - If you're using a metal baking pan, I like to line my pan with nonstick foil for easier cleanup; set aside.
- Either slice the Hawaiian rolls in half horizontally so you will have a bottom "slab" and then a top "slab" OR separate the rolls and slice each one and a half horizontally. Note - I find the first "slab" method easier because you don't have to be as precise about the placement of the remaining ingredients. However, slicing the final baked sliders is a bit easier with the second method.
- Place the bottom half of all the rolls in your baking pan; set aside.
- To a large skillet, add the olive oil, onions, and saute over medium-high heat for about 3 to 4 minutes, stirring nearly constantly.
- Add 2 teaspoons garlic and cook for 1 minute, or until fragrant, stirring constantly.
- Add the chicken, enchilada sauce, stir to combine, and cook for 2 minutes.
- Evenly spread the chicken and onion mixture over the bottom slab of rolls in the pan.
- Evenly sprinkle the cheese over the top.
- Place the top slab of the rolls over; set aside.
- To a small skillet, add the butter, garlic, Mexican oregano, and heat over low to just melt the butter; stir nearly constantly. Tip - If you want your sliders more buttery, feel free to double the amount of butter (use 4 tablespoons rather than 2 tablespoons).
- Evenly brush this mixture over the top of the rolls.
- Tent (loosely cover or drape) a sheet of foil over the top of the baking pan, and bake for about 13 to 15 minutes.
- Remove pan from the oven, remove the foil, and bake for an additional 3 to 5 minutes, or until the tops of the rolls are as lightly golden browned and toasted as desired.
- Before serving, optionally garnish with fresh cilantro as desired, and/or avocado slices or chunks. Sliders are best warm and fresh. Extra sliders will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months, noting the texture of the bread will change dramatically. Reheat gently as desired in the microwave or low oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 233kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 59mg | 20% |
| Sodium | 473mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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