Enchilada Sliders
If you’re looking for an easy meal to entice the whole family then these Enchilada Sliders stuffed with shredded chicken, deliciously soft veggies and melted cheese will tick all the boxes for lunches, dinners and snacks. They also make great appetizers you can serve to party guests during the holidays.
These mini sandwiches can easily be made ahead of time and adapted to the liking of those lucky enough to be served them. Think of adding jalapeños, green enchilada sauce or pepper jack cheese for some yummy variations!
CAN THESE ENCHILADA SLIDERS BE MADE AHEAD OF TIME?
- Yes, they can. Simply assemble them ahead of time, leaving the melted butter off and cover to store in the fridge for up to a day in advance. When ready to bake, follow steps 5-7.
TIPS FOR MAKING ENCHILADA SLIDERS
- You do need to plan ahead for this recipe and have cooked chicken prepared. I like the benefits of prepping meals ahead of time so I like to make crockpot shredded chicken and then portion it into freezer bags to have ready in the freezer to pull out for meals like this.
- Whatever cheese you prefer to use, I recommend using full fat. Low-fat cheese doesn’t melt well and even the pre-shredded low-fat cheese has a coating on it to assist non- clumping which also keeps it from melting well. Full-fat is naturally more flavorful too which is why I opt for it.
Enchilada Sliders
- Preheat oven to 350F. Grease and line a 9” x 13” casserole dish.
- Cut the sandwich roll sheet in half through the middle and lay the bottom half of the sandwiches in the casserole dish.
- Layer on the shredded chicken, shredded cheese, and chopped veggies.
- *NOTE: To make my enchilada chicken, I took 4 large chicken quarters and 1-32oz can of Enchilada
sauce and placed them in the crockpot for 2.5 hours on high. You can add other favorite ingredients like hot sauce or green chiles to the crockpot to give your
chicken even more flavor.
- Cover the sandwich fillings with the top of the sandwich sheet.
- 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 tin foil and bake for 15-20 minutes, until butter is fully absorbed and sandwich tops are lightly browned. Slice and serve.
Easy Slider Recipes You’ll Love
Enchilada Sliders
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Ingredients
- 1 sheet sandwich rolls
- 2-3 cups shredded chicken *see note
- 1 cup shredded cheese
- 1 to mato chopped
- 1 sweet bell pepper chopped
- 1/4 red onion sliced thin
- 1/2 black olives sliced
- 1/3 cup butter or more as desired
Instructions
- Preheat oven to 350 degrees F. Grease and line a 9” x 13” casserole dish.
- Cut the sandwich roll sheet in half through the middle and lay the bottom half of the sandwiches in the casserole dish.
- Layer on the shredded chicken, shredded cheese, and chopped veggies.
- Cover the sandwich fillings with the top of the sandwich sheet.
- 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 tin foil and bake for 15-20 minutes, until butter is fully absorbed and sandwich tops are lightly browned. Slice and serve.
Notes
To make my enchilada chicken, I took 4 large chicken quarters and 1-32oz can of Enchilada
sauce and placed them in the crockpot for 2.5 hours on high.
You can add other favorite ingredients like hot sauce or green chiles to the crockpot to give your
chicken even more flavor.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Where would I purchase sheet sandwich rolls ? Ive never heard of them, lol.
Are you able to find Hawaii Rolls? They call them sheet rolls, because they all come attached to each other. Any rolls will work.