Easy Pressure Cooker Chicken Enchiladas

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clements

subheading: 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

½ teaspoon ground coriander seed

½ 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

¼ cup chopped fresh cilantro leaves and fine stems

subheading: To Assemble:

¼ cup canola oil

12 fresh corn tortillas

3 ounces grated Jack or cheddar cheese

1 ounce crumbled cotija cheese

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