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3 Enchilada Sliders stacked on a blue plate
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Enchilada Sliders

If you’re looking for an easy meal to entice the whole family then these Enchilada Sliders stuffed with shredded chicken, veggies and cheese.
Course Appetizer, Main Course
Cuisine American, Mexican, sandwiches
Keyword peppers, sandwiches, sliders
Prep Time 20 minutes
Cook Time 20 minutes
2 hours 30 minutes
Servings 6

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

*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.