Description
Delicious sliders made with shredded chicken, enchilada sauce, and cheese, all tucked in sweet Hawaiian rolls.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup white or yellow onion (diced small)
- 3 teaspoons minced garlic (divided)
- 4 cups cooked and shredded chicken (rotisserie or homemade)
- 2 cups enchilada sauce (store bought or homemade)
- 12 count package King’s Hawaiian Original Sweet Rolls
- 2 cups shredded Mexican cheese blend (or your favorite shredded cheese)
- 2 tablespoons unsalted butter (or more if desired)
- 1 teaspoon dried Mexican oregano (regular oregano may be substituted)
- to taste Finely chopped cilantro (optional for garnishing)
- to taste Avocado slices (optional for garnishing)
Instructions
- Preheat oven to 350F and spray a 9 x 13″ baking dish or metal baking pan with cooking spray. Tip – If you’re using a metal baking pan, I like to line my pan with nonstick foil for easier cleanup; set aside.
- Either slice the Hawaiian rolls in half horizontally so you will have a bottom “slab” and then a top “slab” OR separate the rolls and slice each one in half horizontally. Note – I find the first “slab” method easier because you don’t have to be as precise about the placement of the remaining ingredients. However, slicing the final baked sliders is a bit easier with the second method.
- Place the bottom half of all the rolls in your baking pan; set aside.
- To a large skillet, add the olive oil, onions, and sauté over medium-high heat for about 3 to 4 minutes, stirring nearly constantly.
- Add 2 teaspoons garlic and cook for 1 minute, or until fragrant, stirring constantly.
- Add the chicken, enchilada sauce, stir to combine, and cook for 2 minutes.
- Evenly spread the chicken and onion mixture over the bottom slab of rolls in the pan.
- Evenly sprinkle the cheese over the top.
- Place the top slab of the rolls over; set aside.
- To a small skillet, add the butter, garlic, Mexican oregano, and heat over low to just melt the butter; stir nearly constantly. Tip – If you want your sliders more buttery, feel free to double the amount of butter (use 4 tablespoons rather than 2 tablespoons).
- Evenly brush this mixture over the top of the rolls.
- Tent (loosely cover or drape) a sheet of foil over the top of the baking pan, and bake for about 13 to 15 minutes.
- Remove pan from the oven, remove the foil, and bake for an additional 3 to 5 minutes, or until the tops of the rolls are as lightly golden browned and toasted as desired.
- Before serving, optionally garnish with fresh cilantro as desired, and/or avocado slices or chunks. Sliders are best warm and fresh. Extra sliders will keep airtight in the fridge for up to 3 days or in the freezer for up to 3 months, noting the texture of the bread will change dramatically. Reheat gently as desired in the microwave or low oven.
Notes
- Sliders are best warm and fresh.
- For easier cleanup, consider using nonstick foil in your baking pan.
- Extra sliders can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slider
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg