Description
Chicken Enchilada Sliders are a great way to use up leftover roast chicken. Shredded chicken is combined with enchilada sauce, onion, garlic and cheese before being sandwiched into fresh rolls and baked in the oven until warm.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon minced garlic (divided)
- 4 cups chicken (cooked and shredded)
- 2 cups enchilada sauce
- 12 slider buns
- 2 cups Mexican blend cheese (shredded)
- 2 tablespoons unsalted butter
- 1 teaspoon Mexican oregano
- 1 teaspoon chopped Cilantro
- 1 avocado (sliced)
Instructions
- Heat the olive oil in a saute pan and cook the onions and 2 teaspoons of garlic over low heat till translucent or brown them for more flavor.
- Add the chicken to the onions and stir in the enchilada sauce. Simmer for 2 minutes.
- Preheat the oven to 350° and spray a 9×13 inch pan with cooking spray.
- Cut the rolls in half lengthwise and place the bottom half in the pan.
- Spread the enchilada chicken over the rolls and top with cheese. Place the tops of the rolls on the chicken.
- Melt the butter in a small pan and add 1 teaspoon garlic and the Mexican oregano and cook for 1 minute. Remove and brush over the tops of the rolls. Tent a piece of foil over the rolls and place in the oven.
- Bake for 15 minute, then remove the tinfoil and bake for an additional 3 to 5 minutes until the tops have slightly browned.Remove and sprinkle with the cilantro. Top with avocado slices and serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: chicken
- Cuisine: American
Nutrition
- Calories: 591 kcal