Enchilada Beef Sliders

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!

Course Main Course

Cuisine Mexican/Tex-Mex

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories

Author Deborah Harroun

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 9x13-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.

Notes

These are best eaten right away, as they will get soggy as they sit.