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Chicken Enchilada Sliders
5 from 18 votes

Chicken Enchilada Sliders

Chicken Enchilada Sliders combine shredded chicken cooked in enchilada sauce layered inside sweet Hawaiian rolls, topped with a Mexican cheese blend and baked until warm and melty. This preparation produces tender, saucy, and cheesy mini sandwiches. The dish is convenient for gatherings, game days, or as a flavorful snack, making use of common ingredients for a satisfying handheld meal.

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 12
Calories: 233 kcal
Course: Lunch
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Place the bottom half of all the rolls in your baking pan; set aside.
  4. To a large skillet, add the olive oil, onions, and saute over medium-high heat for about 3 to 4 minutes, stirring nearly constantly.
  5. Add 2 teaspoons garlic and cook for 1 minute, or until fragrant, stirring constantly.
  6. Add the chicken, enchilada sauce, stir to combine, and cook for 2 minutes.
  7. Evenly spread the chicken and onion mixture over the bottom slab of rolls in the pan.
  8. Evenly sprinkle the cheese over the top.
  9. Place the top slab of the rolls over; set aside.
  10. 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).
  11. Evenly brush this mixture over the top of the rolls.
  12. Tent (loosely cover or drape) a sheet of foil over the top of the baking pan, and bake for about 13 to 15 minutes.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 233

% 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.