Creamy Chicken Enchilada Bruschetta
Serves 810 mins prep12 mins cook
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!
0 servings
What you need
Instructions
Make the Creamy Enchilada Chicken -1 In the electric pressure cooker (Instant Pot), place the chicken breasts into the pan. -1 Pour in the enchilada sauce. -1 Season with salt and pepper. -1 Cover and seal, cooking on high pressure for 12 minutes. -1 When the chicken has completed cooking, depressurize before removing the lid. -1 Add the cream cheese, stirring as the cheese melts. -1 Shred the chicken with a fork, and set aside until time to make the bruschetta Make the Bruschetta -1 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. -1 Scoop the chicken onto the sliced baguette. -1 Top with cotija, parsley and even avocado! (Or none of the above--it's your choice!) -1 Enjoy warm!View original recipe
