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.
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❤️ Why this recipe works
- Enchilada Chicken sliders are easy to prepare and always a hit.
- The ingredients and chicken sliders can be prepared ahead of time.
- These sliders are great for any fun dinner, party, Cinco de Mayo festivities, birthdays, potlucks, etc.
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- 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.
⭐ How to store, reheat, and freeze
Store leftovers for 1 day in a covered airtight container.
Make-ahead - the chicken can be prepared 1 day ahead of time. Then prepare the sliders when ready to cook.
The chicken can be made ahead and frozen in a freezer-safe storage bat or container for up to 4 months.
To defrost, place the bag of frozen chicken in the refrigerator for a few hours to thaw. Then continue to form the sliders.
💭 Expert Tips
Expert Tip: For quick sliders, use store made enchilada sauce and rotisserie chicken. shred the chicken and mix the sauce with the shredded chicken.
- 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.
- 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.
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
Chicken thighs would be great to use in lieu of chicken breasts.
Leftover Instant Pot Chicken would be great in these chicken sliders.
🥗 Serving Suggestions
Serve along with a refreshing Spicy Margarita for a fun drink and appetizer.
Having a few appetizer, Keto Taco Cups would be fabulous along side these Mexican sliders.
Taco Burgers would be another great recipe for an easy dinner, Tex-Mex feast or Cinco de Mayo party.
🍽 Similar recipes
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 is always a huge hit with my family.
This is an overview of the recipe. The full instructions are below in the recipe card.
Preheat oven to 350°F. Spray a baking sheet or 9" x 13" casserole dish with non-stick spray.
Cut the slider roll sheet in half through the middle. Lay the bottom half of the sandwiches on the baking tray or casserole dish.
Layer the bread with shredded chicken, shredded cheese, and chopped veggies.
Cover the sandwich fillings with the top of the slider roll top 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
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Enchilada Chicken Sliders
How to make Enchilada Shredded Chicken
- 1½ pounds boneless skinless chicken breasts approximately 1/½ to 2 pounds total, chicken thighs can be used
- 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
- Place the chicken breasts 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 slider roll sheet in half through the middle. Lay the bottom half of the sandwiches on the baking tray or casserole dish.
- Layer the bread with shredded chicken, shredded cheese, and chopped veggies.
- Cover the sandwich fillings with the top of the slider roll top 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!