Instant Pot Enchiladas

Kathan: Mariah (adapted from J. Kenji Lopez-Alt)

Ingredients

  • 2 whole dried ancho chiles
  • (if using chicken, 2 pounds bone-in, skin-on chicken thighs, to make vegetarian, just omit this)
  • 1 jalapeño pepper, roughly sliced
  • 1 pound roma tomatoes, roughly chopped (about 4)
  • 1 medium onion, quartered
  • 4 medium cloves garlic, smashed
  • 2 whole chipotle chiles in adobo, plus 2 tablespoons sauce from the can
  • 1 bay leaf
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 cup vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon juice from 1 lime
  • 1 tablespoon liquid aminos
  • 1/4 cup chopped cilantro
  • 1/4 cup canola oil or other neutral oil
  • corn tortillas
  • 1 cup grated Jack or cheddar cheese
  • 1 cup crumbled queso fresco

Recipe

1

Cut

Dried chilis into strips, omit the seeds

2

Combine

chiles, (chicken, if using), jalapeño, tomatoes, onion, garlic, chipotle peppers and adobo sauce, bay leaf, oregano, cumin, coriander, and vegetable stock in a pressure cooker, season with salt and pepper, and stir roughly until ingredients are evenly distributed

3

Cook on High Pressure

15 minutes

Quick release

Set aside chicken (if using)

Discard bay leaf

4

Transfer Instant Pot Ingredients

to blender and add lime juice and liquid aminos

5

Blend until smooth

Season with salt to taste

6

Shred chicken

(if using)

7

Preheat Oven

to 400°F

8

Fry Tortillas in Oil

over medium heat

about 5 seconds each side

9

Dip Tortillas in Sauce

Add cheese or chicken or both

10

Top with Remaining Sauce

cover with cheese

11

Cover with Foil

and Bake for 10 minutes

12

Remove Foil

bake another 5-10 minutes!

Add cilantro and serve!

Mariah