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Easy Pressure Cooker Chicken Enchiladas
Ingredients
- For the Chicken and Sauce:
- 2 whole dried ancho chilies
- 2 pounds bone-in, skin-on chicken thighs
- 1 Serrano or jalapeño pepper, roughly sliced
- 1 pound roma tomatoes, roughly chopped (about 4)
- 1 medium onion, sliced
- 4 medium cloves garlic, smashed
- 2 whole canned chipotle chilies packed in adobo, plus 2 tablepoons sauce from the can
- 1 bay leaf
- 2 teaspoons dried oregano, preferably Mexican
- 1 teaspoon ground cumin seed
- 1/2 teaspoon ground coriander seed
- 1/2 cup homemade or store-bought low-sodium chicken stock
- Kosher salt and freshly ground black pepper
- 1 tablespoon juice from 1 lime
- 1 tablespoon soy sauce
- 1/4 cup chopped fresh cilantro leaves and fine stems
- To Assemble:
- 1/4 cup canola oil
- 12 fresh corn tortillas
- 3 ounces grated Jack or cheddar cheese
- 1 ounce crumbled cotija cheese
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