Name: Cheesy Chicken Enchilada Sliders
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons chopped fresh cilantro; 4 ounces canned diced green chilis, drained; 12 slider rolls; 2 cups Mexican Four Cheese Blend; 4.5 cups cooked and shredded chicken; 1 cup enchilada sauce; 1 teaspoon Mexican oregano; 1 teaspoon granulated garlic

Sliders

Do I need to use a different kind of ground beef for sliders?

How do I form the perfect slider patties?

How many sliders should I plan per person?

How can I keep my sliders from falling apart?

Indulge in these heavenly Cheesy Chicken Enchilada Sliders—easy to prepare, packed with flavor, and perfect for sharing with friends and family!

Milk

Wheat

Butter & Margarine

gram

unsalted butter

Fresh Vegetables

fresh cilantro

Canned Vegetables

Diced Green Chile

Buns & Rolls

dinner roll

Cheese

shredded cheese

Poultry

pulled chicken

Sauces

milliliter

Enchilada Sauce

Seasonings

mexican oregano

granulated garlic

Trans fatty acids

Lactose

Carbohydrates

Water

Calories

Saturated Fat

Beta-carotene

Vitamin A

Folic Acid (B9)

Vitamins

Lutein+zeaxanthin

Dietary Fiber

Sugar

Total monounsaturated fatty acids

Magnesium

Minerals

Phosphorus

Potassium

Zinc

Copper

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

Protein

Sodium

Vitamin C

Cholesterol

Total polyunsaturated fatty acids

Calcium

Iron

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Cheesy Chicken Enchilada Sliders

Dairy

Produce

Bakery

Meat & Seafood

Condiment & Toppings

Baking Goods

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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.

Cheesy Chicken Enchilada Sliders

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