Creamy Chicken Enchilada Bruschetta (Instant Pot Appetizer)

This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipes are my own.

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!

Chicken Enchilada Bruschetta lined up on a white platter before serving

Things I’ve done because they sounded good:

Travel to Italy without knowing a soul because exploration and art and a summer abroad was what I needed. (Turns out, it was a fabulous idea!)

Drink margaritas at an infamous restaurant in my husband’s hometown after our engagement party. (Turns out, it was a legitimately terrible idea, and I have avoided most tequila drinks ever since.)

Made these Chicken Enchilada Bruschetta. (Turns out, they were delish!)

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    Close up of Chicken Enchilada Bruschetta lined up on a white platter before serving

    When my friends over at Sprouts asked me if I’d give their new Organic Red Enchilada Sauce a try and incorporate it into a recipe that wasn’t enchiladas, I was on board.

    I love enchiladas so much, but making homemade enchilada sauce takes a lot of time and effort, so I was super pumped to try this new sauce.

    Turns out, Sprouts’ new enchilada sauce is gonna make homemade enchiladas possible in a breeze!

    But it also makes this BRUSCHETTA possible, and THAT is what I’m talkin’ about today!

    Chicken Enchilada Bruschetta lined up on a white platter before serving

    Y’all should know by now that I’m obsessed with all kinds of bruschetta. (In my opinion, what’s NOT awesome about toppings on top of garlicky, toasted bread? Nothing!)

    I’ve made Pepper Jelly Cream Cheese Bruschetta, Roasted Grape Bruschetta with Whipped FetaVegan Tuscan Kale Bruschetta and BLT Bruschetta, to name a few.

    Chicken Enchilada Bruschetta lined up on a white platter before serving

    But I think I overdid it on the awesome with this Creamy Chicken Enchilada Bruschetta because it is so flavorful and balanced between the spice and creaminess. If you’re into super spicy things, add a little less cream cheese. If you’re afraid this might be too spicy, add 1-2 additional ounces of cream cheese.

    Bonus points: The chicken is made in the Instant Pot, so it’s ready in no time flat!

    This bruschetta is the PERFECT finger food to share with guests at a party, but it also doubles as a delish (and oh-so-easy!) dinner.

    It’s also bite sized perfection for sport viewing (I see you, March Madness) and for feeding a cranky toddler after naptime.

    Basically, this bruschetta is perfect, no matter when you serve it.

    You could also use the chicken in various dishes, too. Add them to tacos or enchiladas. Add ‘em to mac ‘n cheese because YUM. The possibilities are endless with these flavors and that awesome chicken!

    A hand holding Chicken Enchilada Bruschetta over a platter of the appetizer before eating

    What you need to make Chicken Enchilada Bruschetta

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    Close up of Chicken Enchilada Bruschetta on a platter with Pinterest text

    Now who’s ready to make some of this goodness at home for themselves?

    Scroll on down to learn just how simple it is to make these!

    Chicken Enchilada Bruschetta lined up on a white platter before serving
    Yield: 8 servings

    Creamy Chicken Enchilada Bruschetta

    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes

    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!

    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

    1. In the electric pressure cooker (Instant Pot), place the chicken breasts into the pan.
    2. Pour in the enchilada sauce.
    3. Season with salt and pepper.
    4. Cover and seal, cooking on high pressure for 12 minutes.
    5. When the chicken has completed cooking, depressurize before removing the lid.
    6. Add the cream cheese, stirring as the cheese melts.
    7. 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.
    2. Scoop the chicken onto the sliced baguette.
    3. Top with cotija, parsley and even avocado! (Or none of the above--it's your choice!)
    4. 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 Information:

    Yield:

    8

    Serving Size:

    1 serving

    Amount Per Serving: Calories: 408Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 612mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 31g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    2 Comments

    1. We enjoyed this one and everyone in the family wants to make it again. I allowed everyone to put their own toppings on as desired and included other options such as green onions, sliced grape tomatoes, cilantro, and cheddar in addition to the cotija.

      1. Tanya, this makes me SO happy to hear! I love that you offered different toppings for your family, as well. What a fun idea! I hope y’all continue to enjoy this recipe throughout the spring and summertime. Thanks SO much for leaving me this comment–it brightened my day!

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