Creamy Chicken Enchilada Bruschetta

Chicken Enchilada Bruschetta lined up on a white platter before serving

Creamy Chicken Enchilada Bruschetta

Vibrant, creamy and a little bit spicy, Chicken Enchilada Bruschetta is the appetizer to make this season! This dish comes together in no time, too, thanks to the Instant Pot! Cook the chicken and enchilada sauce on high pressure before shredding and adding cream cheese. Serve over toasted garlic bread, garnished with parsley and cotija cheese! Perfect for entertaining, this Chicken Enchilada Bruschetta adds a creamy, spicy kick to any event!

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 408kcal

Ingredients

Creamy Enchilada Chicken

1 ¼ lbs. chicken breasts boneless and skinless
1 cup Sprouts Organic Red Enchilada Sauce
Black Pepper to taste
Kosher salt to taste
8 oz. cream cheese

Enchilada Chicken Bruschetta

Creamy Enchilada Chicken recipe above
1 French baguette cut into rounds, rubbed with garlic and toasted
Parsley for garnish
Cotija Cheese for garnish
Avocado for garnish

Instructions

Make the Creamy Enchilada Chicken

In the electric pressure cooker (Instant Pot), place the chicken breasts into the pan.
Pour in the enchilada sauce.
Season with salt and pepper.
Cover and seal, cooking on high pressure for 12 minutes.
When the chicken has completed cooking, depressurize before removing the lid.
Add the cream cheese, stirring as the cheese melts.
Shred the chicken with a fork, and set aside until time to make the bruschetta

Make the Bruschetta

When the chicken has finished cooking and the cheese has melted, slice the baguette into rounds. Rub with garlic for a little extra flavor, and toast.
Scoop the chicken onto the sliced baguette.
Top with cotija, parsley and even avocado! (Or none of the above--it's your choice!)
Enjoy warm!

Notes

If not using an Instant Pot, the chicken can be made in the slow cooker. It will take 4-6 hours on low cooking to become tender enough to shred.

Nutrition