Instructions

• Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray. (Optional: if using a metal pan, line it with nonstick foil for easier cleanup.)
• Prepare the King's Hawaiian rolls: either (A) use a serrated knife to slice the entire connected package horizontally in half to make one bottom "slab" and one top "slab," or (B) separate the rolls and slice each roll horizontally so you have 12 bottoms and 12 tops. Place the bottom slab or the 12 bottom halves in the prepared baking dish in an even layer.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 cup diced onion and sauté, stirring frequently, for about 3 to 4 minutes, until softened.
• Add 2 teaspoons of the minced garlic to the skillet and cook, stirring, for 1 minute until fragrant.
• Add 4 cups cooked, shredded chicken and 2 cups enchilada sauce to the skillet. Stir to combine and cook for about 2 minutes just to heat through and meld flavors. Remove from heat.
• Spread the chicken and enchilada sauce mixture evenly over the bottom slab or the 12 bottom roll halves in the baking dish.
• Evenly sprinkle 2 cups shredded Mexican cheese blend over the chicken mixture.
• Place the top slab or the 12 top roll halves evenly over the cheese to close the sliders.
• In a small skillet over low heat, melt 2 tablespoons unsalted butter. Stir in the remaining 1 teaspoon minced garlic and 1 teaspoon dried Mexican oregano; heat just until the butter is melted and the garlic is fragrant, stirring constantly. Do not brown the garlic.
• Brush the butter–garlic–oregano mixture evenly over the tops of the rolls.
• Tent the baking dish loosely with foil and bake at 350°F for 13 to 15 minutes. Remove the foil and bake an additional 3 to 5 minutes, or until the tops are lightly golden and toasted to your liking and the cheese is melted.
• Remove from the oven and let rest 2 to 3 minutes. Optionally garnish with finely chopped cilantro and avocado slices to taste. Serve warm.
• Storage (optional): Store leftovers airtight in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a low oven or microwave, noting the texture of the bread will change after freezing.