Chicken Enchilada Sliders
Martin’s Sweet Party Potato Rolls
1 lb. Cooked Chicken, shredded
1 Teaspoon Olive Oil
½ Cup Onion, diced
1 Jalapeno, diced
15 oz. Enchilada Sauce, divided
2 Cups Monterey Jack Cheese, shredded
4 Tablespoons Butter, melted
2 Tablespoon Cilantro, finely chopped
2 Teaspoons Garlic Powder
1 Teaspoon Salt
Preheat oven to 300⁰F.
In a skillet over medium-high heat, add olive oil, onions, and jalapeno. Cook until onions are slightly brown.
Add shredded chicken to skillet and ¾ of the enchilada sauce. Stir to combine and heat. Set aside.
Slice both sheets of Martin’s Sweet Party Potato Rolls in half horizontally, keeping the rolls connected. Lay the bottom sheets of rolls side-by-side in the baking dish and bake for about 5 minutes, or until toasted, to dry out the rolls so they will not get soggy when the chicken mixture is added.
Spread shredded chicken mixture evenly across bottom buns. Top with shredded cheese and remaining enchilada sauce.
Place top layer of buns on top.
Mix melted butter, cilantro, and garlic powder in small bowl. Brush top layer of buns with melted butter mixture. Cover with foil and place in preheated oven.
Bake for twenty minutes. Remove foil and allow to bake for five more minutes.
Slice between each Party Roll and pull apart. Enjoy!
Recipe adapted from: https://realhousemoms.com/chicken-enchilada-sliders.