Leftover shredded beef? Turn it into these Enchilada Beef Sliders. Savory, a little bit sweet and a little bit spicy, they are sure to be a crowd pleaser!
Want more slider recipes? Try these classic Ham and Cheese Sliders or try something different with the Chicken Bacon Ranch Sliders. And if you love pizza flavors, you’ll love these Pepperoni Pizza Sliders.
Leftovers are my nemesis. I feel like they are a constant battle. I don’t mind them, and I’ll eat them, but it seems like I’m the only one in my family who will even touch them. My husband doesn’t normally care to eat the same thing two days in a row (although there are a few things that are an exception to that rule). And the kids? Well, it’s a struggle to get them to eat the first time around, so really, there is no way to get them to eat leftovers.
So I am always on the search to find ways to turn leftovers into something new and exciting. I love shredded chicken, and use it in recipes all the time, so I decided it was time to change things up. Because one can’t live on chicken alone.
Today’s leftovers are courtesy of Sunday night’s dinner – Chipotle Shredded Beef.
I don’t think my little family has ever finished off a whole roast, so there are always leftovers. And since I have found my new favorite shredded beef recipe, I needed to find a way to use up some of that leftover shredded beef.
These are actually quite simple. All it takes are a few simple ingredients to make these sliders that are packed with flavor. They are a bit messy, and get even messier as they sit, so be prepared for that. But they are so worth it. And no one complains about leftovers when they are turned into a sandwich, right??
These Enchilada Beef Sliders are a dinner that the whole family will love. A little bit spicy and a little bit sweet, but totally family friendly. A winning dinner!
Ingredients
- Butter: I like to use unsalted butter, but salted butter will work, as well.
- Enchilada Sauce: You will use the enchilada sauce for both the topping and the filling.
- Brown Sugar: Trust me on this one – the little bit of sweetness really brings all the flavors together!
- Dried Onion: Dried onion brings flavor and little bit of crunchy texture to the tops of the rolls. If you don’t have dried onion, you can always add some finely diced onion, but you won’t get the texture.
- Shredded Beef: I used my leftover Chipotle Shredded Beef, but any leftover shredded beef will work. Or make up a batch just for these sliders – it will be worth it!
- Rolls: You can use a savory butter roll, or for another sweet contrast, you can use Hawaiian rolls.
- Cilantro: This brings in some freshness and flavor.
- Cheese: I like to use provolone, but any sliced cheese will work.
How to Make Enchilada Beef Sliders
Start by making the sauce that you will pour over the top. This is simply the melted butter, some of the enchilada sauce, the brown sugar, and the dried onion.
In another bowl, combine the shredded beef with the remaining enchilada sauce. This will be your beef filling.
Then it’s just time to assemble and bake your sliders!
Place the bottoms of the rolls in a baking dish. Spread the beef over the top.
Then layer the cilantro, then the cheese.
Add the tops of the buns to the top, then pour the topping that you already made evenly over the top.
Bake the sliders until the cheese is melted and the tops of the rolls are browned. Then eat!
Tips and Tricks
Want more ideas for beef for the filling? Try my slow cooker pot roast or this beef barbacoa.
When I make sliders, I don’t usually cut the bottom buns before assembling. But I like to with these sliders because it makes them easier to slice apart.
These sliders are messier than my normal sliders, so be prepared with a plate and a napkin!
These are best served right after making. You can keep the leftovers in the refrigerator and reheat, but the buns (especially the bottoms) will get soggy the longer they sit.
More Enchiladas & Enchilada Inspired Recipes
White Chicken Enchiladas
Beef Enchilada Casserole
Chicken Enchilada Soup
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Enchilada Beef Sliders
Ingredients
- 1/2 cup butter melted
- 10 oz can enchilada sauce, divided
- 2 tablespoons light brown sugar
- 1 tablespoon dried onion
- 1 lb. cooked shredded beef
- 12 count package rolls cut in half
- 1/2 cup cilantro leaves
- 6 oz sliced Provolone cheese
Instructions
- Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a small bowl, combine the butter, 4 tablespoons of the enchilada sauce, the brown sugar and the dried onion. Set aside.
- In another bowl, combine the shredded beef with the remaining enchilada sauce.
- Place the bottoms of the rolls in the prepared baking dish, with all of the rolls touching. Spread the beef over the top of the rolls. Sprinkle the cilantro over the beef, then layer the cheese on top. Add the tops of the buns. Pour the butter evenly over the tops of the buns.
- Bake, uncovered, in the oven for 25 minutes, or until the tops are toasted and browned.
- Serve immediately.
Karly says
Yesss! These are seriously genius. What a perfect and delicious way to do Mexican- love this!
CHERYL NEWTON says
I am definitely going to try these, subbing chicken for the beef. But, in the meantime, do you mean to tell me that my family is not the only one that won’t eat leftovers? And they wonder why I only cook things I like. (Hence the chicken instead of beef.)
cookbook queen says
We have leftover roast at least once a month and I never know what to do with it. This is GENIUS! I always have rolls and enchilada sauce on hand. Even the kiddos would eat these!