Ingredients

The following ingredients have 4 Servings
  • 2 cups shredded rotisserie chicken
  • 15 oz canned black beans (drained and rinsed)
  • 1 cup frozen corn kernels
  • 1 tablespoon taco seasoning
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 4 oz canned diced green chilis
  • 9 corn tortillas (6 inch)
  • 1 cup shredded Monterrey jack cheese

Instruction

  • Mix together chicken, taco seasoning, corn and black beans
  • Melt butter in saucepan over medium high heat
  • Whisk in flour until smooth
  • Slowly whisk in broth and bring to a simmer for 4-5 minutes until thickened
  • Stir in sour cream and green chilis until smooth and remove from heat
  • Place 1/4 cup sauce in bottom of round cheesecake pan with removable bottom that will fit in pressure cooker
  • Add 3 tortillas, cut to fit if needed
  • Add half of chicken filling on top
  • Top with 3 additional tortillas
  • Top with remaining filling and sauce, then with final 3 tortillas
  • Top with cheese
  • Freeze for up to 3 months until ready to cook
  • Place 1 cup water in bottom of pressure cooker
  • Add trivet and place frozen casserole in pan on top
  • Set to high pressure for 20 minutes and allow natural pressure release for 10
  • Remove casserole carefully from pot with tongs or potholders
  • Allow to rest 10 minutes before slicing and serving