Chicken Enchilada Sliders

Easy chicken enchilada sliders made with rotisserie chicken, melted cheese, tangy enchilada sauce, and soft slider buns brushed with garlic butter. Perfect comfort food that’s ready in just 25 minutes!

Love More Sliders? Try My Philly Cheese Steak Sliders or this Buffalo Chicken Sliders next.

Why You’ll Love This Recipe

• Incredibly easy — no rolling tortillas or complicated steps, just layer and bake
• Budget-friendly comfort food — uses rotisserie chicken and simple pantry ingredients
• Perfect for feeding a crowd — makes 12 sliders that vanish in minutes
• Customizable flavor — choose red or green enchilada sauce and adjust the spice level
• Kid-approved — even picky eaters love these cheesy, handheld bites

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Ingredients You’ll Need

For the Slider Filling:

• 2 cups cooked chicken, shredded (rotisserie chicken is your best friend here!)
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend all work beautifully)
• 1 cup enchilada sauce (red for classic, green for tangy — both are delicious)
• ½ cup sour cream (optional, but it makes everything extra creamy)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste

For the Sliders:

• 12 slider buns or small Hawaiian rolls (Hawaiian rolls add a touch of sweetness that’s amazing)
• 1½–2 cups shredded cheese (this goes on top for that irresistible melty layer)
• 2–3 tablespoons melted butter
• ¼ teaspoon garlic powder (for brushing on top)
• 1 tablespoon chopped cilantro (optional, but fresh herbs make everything prettier)

Why These Ingredients Work

The rotisserie chicken is already seasoned and juicy, which saves you time and adds instant flavor to every bite. Enchilada sauce brings that classic tangy, slightly spicy taste we all crave, while the sour cream balances it with cool creaminess.

The cheese creates that gooey, melty center that holds everything together and makes each slider feel like a warm hug. Hawaiian rolls or slider buns are perfectly sized for handheld eating, and their soft, slightly sweet texture contrasts beautifully with the savory filling.

Finally, that buttery garlic topping brushed on top turns golden and fragrant in the oven, giving your sliders a restaurant-quality finish that’ll have everyone asking for your secret.

Essential Tools and Equipment

• Large mixing bowl for combining the filling
• 9×13-inch baking dish for assembling the sliders
• Small bowl for mixing the butter topping
• Pastry brush or spoon for applying the butter
• Aluminum foil for covering during baking
• Sharp serrated knife for slicing the buns

Step-by-Step Instructions

Step 1: Mix the Filling

In a large bowl, combine the shredded chicken, 1 cup shredded cheese, enchilada sauce, sour cream (if you’re using it), garlic powder, chili powder, cumin, and a good pinch of salt and pepper.

Stir everything together gently until the filling is well blended and looks cohesive. Don’t worry about making it perfect — this is comfort food, and it’s going to taste amazing no matter what.

Step 2: Prepare the Slider Buns

Preheat your oven to 350°F (175°C) so it’s nice and ready when you need it.

Here’s the important part: carefully slice the slider buns in half horizontally, keeping the top and bottom together as one connected piece. Think of it like opening a book — you want them to stay attached so they’re easier to work with.

Place the bottom half of the buns in your 9×13-inch baking dish.

Step 3: Assemble the Sliders

Now comes the fun part! Spread the chicken enchilada filling evenly over the bottom half of the buns, making sure you get it into all the corners.

Sprinkle that additional shredded cheese generously over the filling — this is what creates those beautiful cheese pulls when you serve them.

Gently place the top half of the buns back on, and admire your handiwork.

Step 4: Add Butter Topping

In a small bowl, mix the melted butter with the garlic powder.

Use a pastry brush (or just drizzle and spread with a spoon) to coat the tops of the slider buns with this golden mixture. This step is what makes the tops turn beautifully golden and adds that rich, savory aroma that’ll have everyone wandering into the kitchen asking what smells so good.

Step 5: Bake

Cover the baking dish loosely with aluminum foil to trap the heat and help the cheese melt perfectly. Bake for 12–15 minutes, until the cheese is completely melted and the sliders are heated through.

If you love a crispier top (and who doesn’t?), remove the foil and bake for an additional 2–3 minutes. Just keep an eye on them so the tops don’t burn.

Step 6: Serve

Remove the sliders from the oven and let them cool for just a minute or two — I know it’s hard to wait, but this helps them hold together when you cut them.

Garnish with chopped cilantro if you’re feeling fancy. Serve them warm with extra enchilada sauce for dipping, plus salsa, guacamole, or sour cream on the side.

You Must Know

The key to perfect chicken enchilada sliders is using enough enchilada sauce to keep everything moist, but not so much that the buns get soggy. About 1 cup in the filling is just right.

If your enchilada sauce seems thin, you can reduce it on the stove for a few minutes to thicken it up before mixing. Also, don’t skip the foil during the first part of baking — it creates a steamy environment that melts the cheese perfectly without drying out the buns.

If you’re worried about soggy bottoms, you can lightly toast the slider buns before assembling, but honestly, the butter topping and quick bake time usually prevent any issues.

Personal Secret: I always add a tiny pinch of smoked paprika to my butter topping along with the garlic powder. It adds a subtle smokiness that makes people think you’ve been cooking all day, when really you’ve barely broken a sweat.

Pro Tips & Cooking Hacks

• Use room temperature ingredients — cold chicken and cheese take longer to heat through, so let them sit out for 15 minutes before assembling
• Don’t overfill — too much filling will squish out the sides and make them messy (though still delicious!)
• Try different cheeses — pepper jack adds a nice kick, or use queso quesadilla for authentic Mexican flavor
• Make the filling ahead — mix everything the night before and refrigerate, then assemble and bake when you’re ready
• Avoid common mistake: Don’t slice the buns individually! Keep them connected in one sheet for easier assembly and more even baking
• Smart shortcut — use canned enchilada sauce from the grocery store, or grab a container from your favorite Mexican restaurant

Flavor Variations & Suggestions

For a vegetarian version, swap the chicken for black beans and corn — it’s just as hearty and delicious. If you like things spicy, add diced jalapeños or a few dashes of hot sauce to the filling, or use spicy enchilada sauce.

Want to go full Tex-Mex? Mix in some diced green chiles and top with sliced black olives before baking. You could even add a layer of refried beans on the bottom buns before the chicken mixture for extra richness.

For a breakfast twist, add scrambled eggs to the filling and serve these for brunch. The possibilities are endless, and each variation is just as comforting as the original.

Make-Ahead Options

These sliders are fantastic for meal prep and planning ahead. You can mix the chicken filling up to two days in advance and store it covered in the refrigerator. When you’re ready to bake, just assemble the sliders and pop them in the oven — dinner in 15 minutes!

You can also assemble the entire pan of sliders, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time since they’ll be cold from the fridge.

For freezing, assemble the sliders completely (but don’t add the butter topping yet), wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the butter topping, and bake as directed.

What to Serve With Chicken Enchilada Sliders

These sliders pair beautifully with classic Mexican-inspired sides. A simple cilantro-lime rice or Spanish rice is perfect for soaking up any extra sauce. Fresh tortilla chips with guacamole and salsa make great appetizers while the sliders bake.

For something lighter, serve a crisp romaine salad with a tangy lime vinaigrette, or a quick corn and black bean salad with red onion and cilantro. If you’re feeding a crowd for game day, add some queso dip and loaded nachos to the spread.

For drinks, margaritas are always a hit, or keep it simple with cold Mexican beer, iced tea, or fresh limeade. Don’t forget the Mexican street corn or chips and queso on the side!

Allergy Information

These chicken enchilada sliders contain gluten (from the buns), dairy (cheese and sour cream), and potentially soy (check your enchilada sauce label).

For gluten-free sliders, use gluten-free slider buns or Hawaiian rolls — several brands make them now and they work perfectly. If you’re dairy-free, skip the sour cream and use dairy-free cheese shreds and butter alternatives.

Most enchilada sauces are naturally gluten-free, but always check the label if you’re celiac or highly sensitive. The recipe is nut-free as written, but always verify your enchilada sauce brand doesn’t contain any hidden allergens. For egg allergies, this recipe is naturally egg-free, which makes it easier to adapt than many baked goods.

Storage & Reheating

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, wrap individual sliders in a damp paper towel and microwave for 30–45 seconds, or place them on a baking sheet and warm in a 300°F oven for about 10 minutes until heated through.

The oven method keeps the tops from getting too soft. You can freeze baked sliders too — wrap them individually in plastic wrap, then place in a freezer bag for up to 2 months.

Reheat from frozen in a 325°F oven for 20–25 minutes, covered with foil. They won’t be quite as crispy as fresh, but they’re still incredibly satisfying and perfect for busy nights when you need dinner in a hurry.

Questions I Get Asked A Lot

Can I use a different type of meat instead of chicken?

Absolutely! Shredded rotisserie turkey, leftover carnitas, or even seasoned ground beef work wonderfully. Just make sure whatever meat you use is already cooked and well-seasoned. Ground beef should be browned with taco seasoning first.

My buns got soggy — what went wrong?

This usually happens when there’s too much liquid in the filling or the sliders sat too long before baking. Try draining any excess liquid from your chicken, and use a thick enchilada sauce rather than a watery one. Baking right away helps too!

What’s the best enchilada sauce to use?

Use whatever you love! Red enchilada sauce is classic and slightly sweet, while green is tangier with a bit more kick. Store-bought works great — brands like Hatch, Old El Paso, or Las Palmas are all reliable. Homemade is wonderful if you have time!

Can I add vegetables to the filling?

Yes! Diced bell peppers, corn, black beans, or diced green chiles all make great additions. Just make sure any veggies are pre-cooked or canned/drained so they don’t release too much moisture into the filling.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chicken enchilada sliders turned out, and what variations you tried. Did you go with red or green sauce?