Easy Pressure Cooker Chicken Enchiladas Recipe

Name: Easy Pressure Cooker Chicken Enchiladas Recipe
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

Easy Pressure Cooker Chicken Enchiladas Recipe was pinched from <a href="http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe.html" target="_blank">www.seriouseats.com.</a>

"Use the pressure cooker to simultaneously braise your chicken and produce a flavor-packed enchilada sauce. [Photographs: J. Kenji Lopez-Alt] The pressure cooker makes short work of making tender chicken and an intensely flavored sauce—just add the ingredients, and turn it on, no searing or pre-cooking of any kind required. After that, assembling and baking these delicious red chile chicken enchiladas is a snap. Why this recipe works: The chicken and vegetables release plenty of liquid as they cook in the pressure cooker, creating a rich and flavorful salsa with minimal effort. Soy sauce adds saltiness and umami depth to the salsa. Mixing the cheese with sauce when applying to the top of the baking dish keeps it moist and gooey as it melts.A pressure cooker turns this time-intensive dish into an easy meal...."

INGREDIENTS

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For the Chicken and Sauce:

•

2 whole dried ancho chilies

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2 pounds bone-in, skin-on chicken thighs

•

1 Serrano or jalapeño pepper, roughly sliced

•

1 pound roma tomatoes, roughly chopped (about 4)

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1 medium onion, sliced

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4 medium cloves garlic, smashed

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2 whole canned chipotle chilies packed in adobo, plus 2 tablepoons sauce from the can

•

1 bay leaf

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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

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1 tablespoon juice from 1 lime

•

1 tablespoon soy sauce

•

1/4 cup chopped fresh cilantro leaves and fine stems

•

To Assemble:

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1/4 cup canola oil

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12 fresh corn tortillas

•

3 ounces grated Jack or cheddar cheese

•

1 ounce crumbled cotija cheese

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