Chicken Enchilada Sliders
Serves 12
15 mins prep
18 mins cook
33 mins total
Chicken Enchilada Sliders - Juicy shredded chicken is tossed in spicy enchilada sauce and is layered in soft Hawaiian rolls along with plenty of melted cheese! Brush them with a melted garlic butter and oregano mixture and garnish with cilantro and avocado! PERFECT for entertaining, game days, Superbowl, or a FAST and EASY weeknight dinner that's ready in 30 minutes!
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Preheat oven to 350F and spray a 9 x 13" baking dish or metal baking pan with cooking spray. Tip - If you're using a metal baking pan, I like to line my pan with nonstick foil for easier cleanup; set aside.
Either slice the Hawaiian rolls in half horizontally so you will have a bottom "slab" and then a top "slab" OR separate the rolls and slice each one and a half horizontally. Note - I find the first "slab" method easier because you don't have to be as precise about the placement of the remaining ingredients. However, slicing the final baked sliders is a bit easier with the second method.
Place the bottom half of all the rolls in your baking pan; set aside.
To a large skillet, add the olive oil, onions, and saute over medium-high heat for about 3 to 4 minutes, stirring nearly constantly.
Add 2 teaspoons garlic and cook for 1 minute, or until fragrant, stirring constantly.
Add the chicken, enchilada sauce, stir to combine, and cook for 2 minutes.
Evenly spread the chicken and onion mixture over the bottom slab of rolls in the pan.
Evenly sprinkle the cheese over the top.
Place the top slab of the rolls over; set aside.
To a small skillet, add the butter, garlic, Mexican oregano, and heat over low to just melt the butter; stir nearly constantly. Tip - If you want your sliders more buttery, feel free to double the amount of butter (use 4 tablespoons rather than 2 tablespoons).
Evenly brush this mixture over the top of the rolls.
Tent (loosely cover or drape) a sheet of foil over the top of the baking pan, and bake for about 13 to 15 minutes.
Remove pan from the oven, remove the foil, and bake for an additional 3 to 5 minutes, or until the tops of the rolls are as lightly golden browned and toasted as desired.
Before serving, optionally garnish with fresh cilantro as desired, and/or avocado slices or chunks. Sliders are best warm and fresh. Extra sliders will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months, noting the texture of the bread will change dramatically. Reheat gently as desired in the microwave or low oven.