¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
½ cup butter, melted (we used unsalted butter)
2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees.
Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.
*Our buns were pre-sliced so we didn’t have to cut them in step 2.
**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.
This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !
This recipe came from Tasty.
We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.
½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
Salt (used kosher salt)
12 (6-inch) corn tortillas
2 cups store-bough salsa verde (used La Victoria Thick’N Chunky Salsa Verde Medium that we pureed**)
1 ½ cups shredded pepper jack cheese
Turn the oven on and set it to 375 degrees. Take a 9 x 13-inch baking dish out and spray the inside with nonstick cooking spray, leaving the baking dish off to the side for now. In a medium-sized saucepan, pour 2 tablespoons of the oil into the skillet and set the heat to medium. Once the oil’s hot, toss the garlic in and stir constantly for 2 minutes or until the garlic just starts to look golden. At this point, add the beans to the saucepan and continue stirring for one minute, stirring the broth in after that minute passes. Season with salt and start mashing the beans until they’re softened, about 7 minutes. Let the bean mixture cool a little.
Take a baking sheet out and line it with paper towels. In a small skillet, pour the remaining oil in. Once the oil’s hot, place a tortilla in the oil, cooking it for 3 seconds per side, placing it on the paper towel lined baking sheet to drain. Repeat with remaining tortillas.
After the oil’s drained, place around ¼ cup of the bean filling on a tortilla, rolling it up to enclose afterwards, placing it in the prepared baking dish. Repeat with remaining tortillas.
Once all the tortillas are in the baking dish, pour the salsa over them, sprinkling the cheese over the salsa afterwards. Stick the dish in the oven for 20 minutes or until the cheese has melted and the salsa is bubbling.
*We decided not to fry our tortillas in oil and instead heated them up in a dry skillet over low heat. We heated them up one at a time, and it still made them nice and pliable without worrying about excess grease and saved on cleaning time !
**Mommy has no problem with the consistency of the salsa straight out of the jar but I don’t like my salsa having any remote chunkiness so we pureed the salsa and measured out 2 cups afterwards.
The garlic flavor in the bean filling comes through but doesn’t overwhelm the dish. The salsa adds such a wonderfully bright acidic flavor to this dish and the cheese is nice and gooey. Because the beans are the filling for this, you do feel pleasantly full after 2 enchiladas.
We weren’t paid in any form to promote Swanson or La Victoria salsa.