Mini chicken enchilada bites are a quick and easy meal idea. Made with shredded chicken warmed through with enchilada sauce piled high on a baked French roll then topped with plenty of shredded cheese, baked and served warm with salsa.
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My mini chicken enchilada bites are quick & easy to make. Great for dinner or entertaining they come together in a snap which always makes this mami happy.
Today I want to share how easy it is to make this delicious chicken bite with Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls.
This recipe is a twist on my mami’s famous chicken enchilada tostadas she often whipped up for us on busy nights. Warm shredded chicken combined with enchilada sauce pile don tostada.
Today I am giving this recipe a twist by replacing the tostada with a Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls.
Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls I picked up Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls at my local HEB, check out the product locator here for an HEB near you.
These rolls are a symphony of crunchy crust and soft, moist center combined to make the perfect roll. Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls are ready in minutes.
These artisan rolls make an excellent side for your dinner or use them as buns for your French Dip sandwiches. Warm & Serve Artisan French Rolls come in a 6 or 12 count resealable bag.
INGREDIENTS NEEDED TO MAKE THIS RECIPE
Shredded chicken – I had shredded chicken left over from a previous email, pero you could totally use store-bought rotisserie style chicken.
Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls – find another great recipe featuring Rhodes here.
Enchilada sauce – for this recipe I used red enchilada sauce, pero green would be amazing too.
Refried beans
salsa, I served my salsa. Pico de gallo would also be a tasty alternative.
HOW TO MAKE MINI CHICKEN ENCHILADA BITES
Preheat oven to 350F. Arrange rolls on baking sheet and bake 12 to 14 minutes, or until light golden brown.
In a skillet over medium-high heat combine shredded chicken and enchilada sauce; stir to coat chicken and heat through, reduce heat; keep warm.
In a small saucepan heat refried beans over low heat.
Evenly spread beans on sliced roll, top with chicken, shredded cheese.
Return to oven. Bake until cheese melts, about 2 minutes.
Serve warm with salsa, garnish with fresh cilantro.
- 4 cups shredded chicken
- 2 cups enchilada sauce
- 2 cups refried beans
- 8 Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls
- Shredded cheese
- Salsa
- Fresh cilantro optional
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Preheat oven to 350 F. Arrange rolls on baking sheet and bake 12 to 14 minutes, or until light golden brown. In a skillet over medium-high heat combine shredded chicken and enchilada sauce; stir to coat chicken and heat through, reduce heat; keep warm. In a small saucepan heat refried beans over low heat. Evenly spread beans on sliced roll, top with chicken, shredded cheese. Return to oven. Bake until cheese melts, about 2 minutes. Serve warm with salsa, garnish with fresh cilantro.
Serves 8
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