Enchilada Chicken Sliders, a must have for game day snacking or a fun family dinner recipe. These are super quick to put together and the end results are cheesy chicken goodness. You can even use a rotisserie chicken if time is an issue. We use homemade enchilada sauce but a good store bought sauce will be awesome.
Enchilada Chicken Sliders
We are not having our usual Super Bowl party this year but that doesn't mean we aren't going to enjoy some amazing recipes. I'm not sure if I like tailgate food even more than I love football. These chicken sliders do not disappoint. Their heat level can be adjusted to your families preference. The sliders are mild but you can add jalapeños for extra heat.
I use either my slow cooker or Instant Pot shredded chicken recipe. If you are in a rush, a rotisserie chicken will do the trick.
I keep a few batches of Enchilada Sauce in the freezer as we make a lot of recipes with the sauce. A store bought brand can also be used for this recipe.
I use either my Instant Pot shredded chicken recipe or do the same recipe in my Slow Cooker. If you are in a rush, a rotisserie chicken will do the trick.
Any excuse I get to make my Homemade Hawaiian Rolls which are perfect for these sliders, I'm in! Store bought rolls can be used. The remaining ingredients can be varied depending on your preferences.
For the butter, I prefer cooking with unsalted butter so I can control the sodium.
Step by Step Instructions
*Photos always help to understand the cooking progress. The instructions here are an overview. The full printable recipe is below in the recipe card section.
For the chicken, use a slow cooker and place 1 ½ pounds of boneless chicken breasts or chicken thighs in the cooking vessel. Cover with 28 ounces of enchilada sauce and slow cook for 2.5 hours on high or 4 hours on low. Then shred the chicken. Instant Pot instructions in the recipe card below.
Slice the rolls in half and place on a baking sheet or large casserole dish.
Spread the shredded chicken over the slider rolls. Then add add cheese and veggies.
Sprinkle the sliced black olives. If you want to add additional ingredients such as sliced jalapeños or green onions, do so now.
Place the slider tops over the sandwich filling. Drizzle melted butter over the bread. Cover the dish with tin foil and bake for 15 - 20 minutes.
Enjoy the sliders!
- I have not had issues with my sliders sticking to my baking sheet. You can place a layer of foil or parchment paper on the baking sheet before adding the bottom of the slider rolls.
- For quick sliders, use store made enchilada sauce and rotisserie chicken. shred the chicken and mix the sauce with the shredded chicken.
- The sliders can be made earlier in the day. If you want to prep the sliders early, get the sandwiches made but do not add the melted butter. When ready to eat, brush with the melted butter and heat in the oven.
- The sliders are at their best when eaten the day they are made. The bread for leftovers may get a bit soggy from the sauce.
- Feel free to prepare your chicken ahead of time. I tend to make a large batch of this chicken and place in freezer bags with 1 ½ pounds of the cooked chicken so I have it ready whenever we want these sliders or chicken enchiladas.
Some other fun recipes you should try are, Chik-fil-A chicken sandwich. My family loves them. Beef Tortilla Roll-Ups, great for family parties too. Chicken Bacon Ranch Stromboli, always a huge hit with my family.
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Enchilada Chicken Sliders
How to make Enchilada Shredded Chicken
- 4 large boneless chicken breasts or thighs approximately 1/½ to 2 pounds total
- 28 ounces enchilada sauce homemade or store-bought½
Ingredients for Sliders
- 1 package Hawaiian sweet rolls, 12 count homemade or store-bought
- 2-3 cups enchilada shredded chicken recipe below
- 1 cup shredded shredded Colby Jack cheese Note 1
- 1 tomato, diced vine ripe or Roma are my two favorites
- 1 sweet bell pepper any color pepper of your choice
- ¼ cup red onion, sliced thin Note 2
- ½ cup black olives, sliced thin
- ⅓ cup unsalted butter
- non-stick cooking spray
- poppy seeds, optional garnish
How to Make Enchilada Shredded Chicken
- .Cover the casserole dish with tinfoil and bake for 15-20 minutes, until butter is fully absorbed and sandwich tops are lightly browned.Slice and serve.*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.
- Place the chicken breasts or thighs and 28 ounces or either homemade or store bought enchilada sauce into the vessel of a slow cooker and placed them in the crockpot for 2.5 hours on high.
- Cook on high for 2 ½ -3 hours or 4 hours on low. The internal temperature of the cooked chicken should be 165°F. Note 3
- Once cooked, remove chicken from the slow cooker. Let cool, shred the chicken to use for sliders. Note 4
How to Make Enchilada Chicken Sliders
- Preheat oven to 350°F. Spray a baking sheet or 9" x 13 " casserole dish with non-stick spray. You can also us aluminum foil to line the tray or casserole dish.
- Cut the sandwich roll sheet in half through the middle. Lay the bottom half of the sandwiches on the baking tray or 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 on the sliders. If using the popy seeds, sprinkle over the top of the sliders.
- Cover the casserole dish with aluminum foil. Bake for 15-20 minutes, until butter is fully absorbed and sandwich tops are lightly browned, and cheese is melted
- Serve and enjoy!