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A stack of sliders filled with cheese, chicken. olives, and onions
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5 from 1 vote

Enchilada Chicken Sliders

Cheesy Enchilada Chicken Sliders are so easy to prepare and a fabulous snack/fun food. Perfect for tailgate parties, family dinners, and gatherings.
Course Appetizer
Cuisine Tex-Mex
Keyword chicken sliders, enchilada sliders, shredded chicken sliders
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 12 sliders
Calories 194kcal
Author Eileen Kelly

Equipment

Ingredients

How to make Enchilada Shredded Chicken

  • 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
  • cup unsalted butter
  • non-stick cooking spray
  • poppy seeds, optional garnish

Instructions

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!

Notes

Note 1: You can vary the cheese to favorites such as a mix of cheddar and Colby. For a spicy version use Jalapeno Jack cheese.
Note 2: A green or yellow onion as well as a shallot can also be used in lieu of the red onion.
Note 3: Use a digital thermometer to get an accurate temperature for the cooked chicken. There should be no pink in cooked chicken. 
Note 4: The chicken can be made ahead of time. It can keep in the fridge for up to 2 days in a covered container. The chicken can be frozen for up to 3 months. Defrost overnight in the fridge to use for the sliders.
To use an Instant Pot to make the chicken, follow my Instant Pot Shredded Chicken recipe and add the enchilada sauce to the Instant pot with cup of water. You will not need to add all the seasonings. 
If using a Rotisserie chicken, remove all the chicken from the carcass and shred. Mix the chicken with the enchilada sauce in a bowl. then proceed with above directions. 
 
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
 
Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition

Serving: 1slider | Calories: 194kcal | Carbohydrates: 7g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 753mg | Potassium: 151mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1157IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 1mg