Cheesy Chicken Enchilada Sliders

Preheat your oven to 325 °F

Slice the slider rolls in half horizontally, leaving them connected, and place the bottom halves in a 9x13 inch baking dish.

Spread 1 cup of the Mexican four cheese blend over the bottom halves of the rolls.

In a medium mixing bowl, combine the cooked and shredded chicken, enchilada sauce, and drained diced green chilis. Spread this mixture evenly over the cheese.

Sprinkle the remaining 1 cup of cheese on top of the chicken mixture. Cover with the top halves of the slider rolls.

Bake the sliders for 20 minutes or until the cheese is melted and the rolls are golden brown.

While the sliders are baking, melt the unsalted butter in a small saucepan over low heat. Whisk in the Mexican oregano and granulated garlic.

After removing the sliders from the oven, brush the warm butter mixture evenly on top of the rolls.

Garnish with chopped fresh cilantro and serve hot.