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Easy Pressure Cooker Chicken Enchiladas Recipe

Name: Easy Pressure Cooker Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
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

Prep 15m

Cook 50m

Total 1h 5m

This easy pressure cooker chicken enchiladas recipe features a rich and flavorful ancho chili sauce, tender chicken, and gooey cheese, all wrapped up in tender corn tortillas. It's a simple way to make delicious enchiladas in a fraction of the time.

Chicken

Easy

Enchilada