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Chicken Enchilada Sliders
These easy, cheesy Chicken Enchilada Sliders are full of Tex-Mex flavor and perfect for feeding a crowd on game day!
Course
Appetizer
Prep Time
25
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
Calories
223
kcal
Author
Kat Jeter & Melinda Caldwell
Ingredients
12
Slider buns
12
ounces
Chicken breast
shredded
1
teaspoon
Olive oil
½
cup
Onions
diced
15
ounces
Enchilada sauce
divided
2
cups
Cheddar cheese
shredded
1
tablespoon
Butter
melted
Instructions
Bring a pot of water to a boil and add chicken. Boil until cooked through.
Once chicken is cooked let cool and then shred.
In a skillet over medium high heat add olive oil and then onions. Cook until onions are translucent, about 5 minutes.
Add shredded chicken and 3/4 of the enchilada sauce to the skillet and stir everything together. Then set to the side.
Preheat oven to 305 degrees F.
Cut slider buns in half and remove top buns. Place bottom buns on a lined baking sheet.
Place the shredded chicken mixture on the bottom buns and top with shredded cheese and then the remaining enchilada sauce.
Place top buns back on the sliders.
Brush with melted butter, cover with foil, and place in the oven.
Bake for 20 minutes, then remove foil and bake for another 5 minutes or until cheese is melted.
Enjoy!
Nutrition
Calories:
223
kcal
|
Carbohydrates:
20
g
|
Protein:
13
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
40
mg
|
Sodium:
465
mg
|
Potassium:
133
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
465
IU
|
Vitamin C:
1.6
mg
|
Calcium:
163
mg
|
Iron:
1.3
mg