Chicken Enchilada Sliders
These Chicken Enchilada Sliders are a perfect blend of bold Mexican flavors and sweet Hawaiian rolls, ideal for game day or a quick family dinner!
Equipment
- Large skillet or sauté pan
- Mixing Bowl
- Baking dish or casserole pan (about 9x13 inches)
- Brush
- Sharp Knife
- Measuring spoons and cups
Ingredients
- 1 tablespoon olive oil for sautéing the onions and garlic
- 1/2 cup white or yellow onion diced small
- 3 teaspoons minced garlic divided
- 4 cups cooked and shredded chicken rotisserie or homemade poached chicken works beautifully
- 2 cups enchilada sauce store-bought or homemade
- 12 count King's Hawaiian Original Sweet Rolls package
- 2 cups shredded Mexican cheese blend or your favorite shredded cheese that melts well
- 2 tablespoons unsalted butter adds richness and helps create a golden, buttery topping
- 1 teaspoon dried Mexican oregano regular oregano can be a substitute
- finely chopped cilantro optional, for a fresh, herbal garnish
- avocado slices optional, creamy slices to balance the spices and add smooth texture
Instructions
- Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 3-4 minutes until they soften and turn translucent. Stir in 2 teaspoons of the minced garlic and cook for another 30 seconds, just until fragrant.
- In a large mixing bowl, combine the cooked shredded chicken with the sautéed onions and garlic. Add in 2 cups of enchilada sauce and the dried Mexican oregano. Stir until everything is well coated and evenly mixed.
- Carefully slice the King's Hawaiian rolls in half horizontally, keeping the bottom and top halves intact. Place the bottom half of the rolls in your baking dish, pressing them together to form a solid base.
- Spread the chicken enchilada mixture evenly over the bottom half of the slider rolls. Sprinkle 1 cup of shredded Mexican cheese blend on top of the chicken layer. Then, place the top half of the rolls over the filling.
- Melt 2 tablespoons of unsalted butter and stir in the remaining 1 teaspoon of minced garlic. Brush this garlic butter mixture generously over the tops of the sliders.
- Preheat your oven to 350°F (175°C). Cover the baking dish loosely with aluminum foil and bake for 15 minutes. After 15 minutes, remove the foil, sprinkle the remaining 1 cup of shredded cheese over the top of the rolls, and bake uncovered for another 5-7 minutes until the cheese is melted and bubbly.
- Once baked, let the sliders cool for a few minutes. Sprinkle finely chopped cilantro on top for a fresh herbaceous touch, and add avocado slices on the side or on top for creaminess. Serve warm.
Notes
- Use rotisserie chicken for a quick shortcut or poach chicken breasts and shred them for homemade freshness.
- Don't skip brushing the garlic butter on top; it creates a delicious golden crust.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat covered in the oven to retain moisture.