When you think about different types of sliders, chicken enchiladas sliders aren’t likely to come to mind. Let’s change that!
Using some homemade red enchilada sauce, these chicken sliders are easy to make, and perfect for game day, or a family dinner.
The sliders come together quickly, and can be made on the grill which adds a little smokiness to them, or in the oven. I personally prefer to make them on the grill, but I have made them in the oven numerous times and they’re still amazing.
What Type of Food Is a Slider?
Historically, the term slider referred to a small burger. The origins of the term are highly disputed but many believe it originated in the 40s. Back then, US Navy sailors referred to the little burgers they were served aboard ship as “sliders” because they were greasy and slid down easily.
Others claim the term was first introduced to describe the delicious little burgers from White Castle. If you haven’t had a White Castle burger, you’re missing out.
In any case, slider is now used to describe just about any small sandwich. Like my Philly Cheesesteak sliders, or Leftover Lamb Sliders, for example. The possibilities are endless with this sort of assembly; but let’s get back to the chicken enchilada sliders you came here for.
Chicken Enchilada Sliders Ingredients
- Chicken: I suggest boiling a whole chicken and then deboning and shredding it. The incredible homemade stock that comes from this is an added bonus. If you don’t have the time, you can absolutely use a store bought rotisserie chicken.
- Enchilada Sauce: It would be a crime not to use homemade enchilada sauce for this. I am literally obsessed with my recipe for enchilada sauce. But again, if you don’t have the time you can use the stuff in a can. Wait a minute, don’t do that. Take a few minutes, and make this homemade sauce PLEASE, it’s soooo good!
- Cheese: Stick with a blend of shredded cheeses. The typical blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses that come pre-package work well.
- Slider Buns: I use the savory butter rolls from King’s Hawaiian, don’t mistake those for the sweet rolls.
Can You Save And Reheat Chicken Enchilada Sliders?
Absolutely. Though the chances of having many leftovers are slim, you can for sure save them for 2-3 days. Wrap them in aluminum foil and put them in the refrigerator.
To reheat them, simply pop the aluminum foil package into a preheated oven (300 °F is perfect) for about 15 minutes.
Chicken Enchilada Sliders Recipe
Serves: 6 | Prep time: 10 mins. | Cook time: 20 mins.
Ingredients
12 slider rolls
4 cup Mexican four cheese blend, divided
4 ½ cup shredded chicken
2 cup enchilada sauce
4 oz. diced green chilis
2 tbsp butter
1 tsp Mexican oregano
1 tsp granulated garlic
2 tbsp fresh cilantro, finely chopped
How To Make Chicken Enchilada Sliders
Step 1: Light your grill and set it up for two zone cooking, or preheat your oven, set both to 325 °F.
Step 2: While your grill or oven is preheating, prepare the sliders. Leaving the rolls connected, separate the tops from the bottoms by slicing them in half horizontally.
Then, place the bottom half of the rolls in a baking pan, and cover with two cups of shredded cheese.
Step 3: In a medium size mixing bowl, mix together chicken, enchilada sauce and green chilis. Add shredded chicken mixture on top of the cheese, then top with another two cups of cheese.
Step 4: Place the tops of the rolls on the sliders and put them on the grill over indirect heat, or in the oven and close the lid. Allow them to bake at 325 °F for five minutes.
Step 5: While sliders are baking, melt the butter in a small saucepan over low heat. Then, whisk in the Mexican oregano and granulated garlic.
Step 6: Open the grill or oven and, using a pastry brush, brush half of the warm butter glaze on top of the rolls until uniformly covered. Close the lid and allow the sliders to continue to bake for an additional 15 minutes or until golden brown and the cheese is melted.
Step 7: Remove sliders from the grill or oven, and brush remaining butter sauce on top.
Then, garnish with cilantro and serve hot.
Ingredients
- 12 Slider Rolls
- 4 cup Mexican Four Cheese Blend
- 4½ cup shredded chicken
- 2 cup enchilada sauce
- 4 oz diced green chilis
- 2 tbsp unsalted butter
- 1 tsp Mexican oregano
- 1 tsp granulated garlic
- 2 tbsp fresh cilantro finely chopped
Instructions
- Light your grill and set it up for two zone cooking, or preheat your oven to 325 °F.
- While your grill or oven is preheating, prepare the sliders. Leaving the rolls connected, separate the tops from the bottoms by slicing them in half horizontally. Place the bottom half of the rolls in a 9×13 inch baking dish and cover with two cups of shredded cheese.
- In a medium size mixing bowl, mix together chicken, enchilada sauce and green chilis. Add shredded chicken mixture on top of the cheese, then top with another two cups of cheese.
- Place the tops of the rolls on the sliders and put them on the grill over indirect heat. Allow them to bake at 325 °F for 5 minutes.
- While sliders are baking, melt the butter in a small saucepan over low heat. Then, whisk in the Mexican oregano and garlic.
- Open the grill or oven and, using a pastry brush, brush half of the warm butter glaze on top of the rolls until uniformly covered. Close the lid and allow the sliders to continue to bake for an additional 15 minutes or until golden brown and the cheese is melted.
- Remove sliders from the grill or oven, and brush on remaining butter glaze. Garnish with cilantro and serve hot.