All Recipes

Chicken Enchilada Sliders

50 Mins


2 Packs Martin’s Sweet Party Potato Rolls (24 Rolls Total)

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

Serves: 8-12


Step 1

Preheat oven to 300⁰F.

Step 2

In a skillet over medium-high heat, add olive oil, onions, and jalapeno. Cook until onions are slightly brown.

Step 3

Add shredded chicken to skillet and ¾ of the enchilada sauce. Stir to combine and heat. Set aside.

Step 4

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.

Step 5

Spread shredded chicken mixture evenly across bottom buns. Top with shredded cheese and remaining enchilada sauce.

Step 6

Place top layer of buns on top.

Step 7

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.

Step 8

Bake for twenty minutes. Remove foil and allow to bake for five more minutes.

Step 9

Slice between each Party Roll and pull apart. Enjoy!