Cooking time: 30 min
Difficulty: Easy - for beginners
1 cup diced cooked chicken
1/2 can low sodium cream of chicken soup
1 cup chunky salsa
3/4 cup grated cheddar cheese divided (1/2 cup and 1/4 cup)
1 4 ounce can diced green chilies
1 teaspoon ground cumin
1 tablespoon adobo sauce
4 flour tortillas
1. Generously butter a 7 X 3 inch baking dish. In a mixing bowl, combine all the INGREDIENTS except the tortillas and the 1/4 cup grated cheese.
2. Layer a tortilla in the prepared dish and add 1/3 of the meat mixture. Continue to alternate the tortillas with the 1/3 meat mixture ending with a tortilla. Top with the remaining 1/4 cup of grated cheese.
3. Cover tightly with a piece of foil that has been buttered, buttered side facing the cheese to prevent sticking. Place on a rack in the bottom of the pressure cooker with at least 1 inch of water in the base. Try not to have the water touching the base of the baking dish.
4. Close and lock. Bring to pressure. Stabilize pressure and cook for 30 minutes at high pressure. Release pressure, remove foil and serve with additional salsa if desired.