Chicken Enchilada Sliders

Easy meals that the whole family will love are my favorite. These chicken enchilada sliders will be a family favorite of yours soon!

Okay, so it’s true. My family loves enchiladas. You may have seen my recipe for air fryer chicken enchiladas. If not, you should add that to your meal plan, too! If there’s something that the men in my house love equal to enchiladas, it’s sandwiches. This recipe for Chicken Enchilada Sliders combines both worlds and makes delicious mini sandwiches that would be great for a busy family dinner or a finger food at a sports party.

The chicken for these sliders can be made in a few different ways. You can use thighs, quarters, or breasts. You can cook your chicken in the Crock Pot or oven (or Instant Pot, really, if you are short on time.) You can also use rotisserie chicken and cut the cooking out all together! It’s a great meal idea for those busy nights!

These sliders are full of flavor and even come with some vegetables. You know, so my kids can pick them off and stuff. HA! But really, the veggies add to the delicious flavor!!

You can, of course, switch it up by adding jalapeños, hatch chiles, or even use green enchilada sauce or pepper jack cheese. Anything goes, and these are delicious no matter what!

>>Try my recipe for authentic cheese enchiladas and instant pot mexican rice!<<

These Chicken Enchilada Sliders are easy to make and will be a new family favorite!

Ingredients

1 package sandwich rolls
2-3 cups shredded chicken (see step 1 for options)
1 cup shredded cheese
1 tomato, chopped
1 sweet bell pepper, chopped
¼ red onion, sliced thin
½ black olives, sliced
⅓ cup butter, or more as desired

Instructions

To make enchilada chicken, place 4 large chicken quarters or chicken breasts and 1 32 oz can of enchilada sauce in a glass dish and cook in the oven for 1 hour at 400 degrees OR in the crock pot on high for 3 hours. Also, you could use rotisserie chicken and enchilada sauce, warmed on the stove for a quick dinner solution
To make sliders ... Preheat oven to 350F
Line a 9” x 13” casserole dish with parchment paper.
Lay the bottom half of the sandwich rolls in the casserole dish.
Layer on the shredded chicken, shredded cheese, and chopped veggies.
Cover the sandwich fillings with the top of the sandwich rolls.
In a small saucepan, melt the butter over medium-high heat.
Pour the butter over the sandwiches, using a pastry brush to ensure even coating.
Cover the casserole dish with tinfoil and bake for 15-20 minutes, until butter is fully absorbed and sandwich tops are lightly browned.
Slice and serve

Notes

You can add other favorite ingredients like hot sauce or green chiles to the crockpot to give your chicken even more flavor.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 147mgSodium: 358mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 39g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.