Mexican Chicken Casserole

Ingredients

  • ¼ cup chopped onion
  • 2 cloves garlic – chopped
  • 2 cups chicken (in chunks)
  • 3 tbsp butter
  • ¼ cup flour
  • 4 cups of chicken broth
  • 1 can rotel (diced tomatoes and green chilis)
  • 1 can green enchilada sauce
  • 1 can drained black beans (or any bean you like)
  • 1 can drained corn (could use dehydrated or freeze dried corn)
  • ½ bottle of fire roasted red peppers
  • chips
  • avocados
  • cheese
  • sour cream

Directions

Sautee onion and garlic then set aside. Brown chicken pieces and set aside. Melt butter and add flour. Stir and add about a cup of chicken broth making a rue. Put the onions and chicken back in. Now add:

  • remaining chicken broth
  • rotel
  • enchilada sauce
  • beans
  • corn
  • red peppers

Cook for nine minutes on high in pressure cooker. Top with chips, avocados, cheese and sour cream.

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