Yield: 4 Servings

Adapted from J. Kenji López-Alt / Serious Eats

Oow, was spicy… really spicy.  I used a third of a can of chipotle chilies in adobo.

I have changed the recipe to 1 chili and 1 TBS sauce.  I also reduced the tomatoes to 1/2 pound and only half an onion. 8 enchiladas filled the baking dish.

For the Chicken and Sauce:

• 2whole dried ancho chilies
• 2lb bone-in, skin-on chicken thighs
• 1Serrano or jalapeño pepper, roughly sliced
• 8oz roma tomatoes, roughly chopped (about 4)
• 1medium onion, halved and sliced
• 4medium cloves garlic, smashed
• 1whole canned chipotle chili packed in adobo, plus 1 tablepoons sauce from the can
• 1bay leaf
• 2tsp dried oregano
• 1tsp ground cumin seed
• ½tsp ground coriander seed
• ½cup homemade or store-bought low-sodium chicken stock
• Kosher salt and freshly ground black pepper
• 1TBS juice from 1 lime
• 1TBS soy sauce
• ¼cup chopped fresh cilantro leaves and fine stems

To Assemble:

• 8fresh corn tortillas
• 3oz grated Jack or cheddar cheese
• 1oz crumbled cotija cheese (personally I skip this)
  

For the Chicken and Sauce: Trim top of ancho chilies and discard seeds. Place on a microwave-safe plate and microwave on high power until pliable and fragrant, about 15 seconds. Cut chilies into thin strips using kitchen shears or a sharp knife.

Combine chilies, chicken, Serrano or jalapeño, tomatoes, onion, garlic, chipotle pepper and adobo sauce, bay leaf, oregano, cumin, coriander, and chicken stock in a Instant Pot, season with salt and pepper, and stir roughly until ingredients are evenly distributed.

Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes. Release pressure using quick-release method. Using tongs, transfer chicken to a bowl and set aside to cool.

Discard bay leaf. Add soy sauce and lime juice. Using a stick blender, blend until sauce is smooth. Season to taste with salt and stir in 3 TBS of cilantro. Transfer to a bowl.

When chicken is cool enough to handle, discard skin and bones. Shred chicken meat roughly with your fingers or two forks. Fold in 1/4 cup of sauce and season to taste with salt and pepper.

To Assemble: Adjust oven rack to middle position and preheat oven to 400°F. Microwave corn tortillas 4 at a time for 20-25 seconds.

Ladle one cup of sauce over the base of a 8- by 11-inch baking dish. Spread some sauce on tortilla, one at a time,  place 2 to 3 tablespoons of chicken filling in a line along the center of one tortilla. Roll tortilla up like a cigar and transfer to the baking dish, seam side-down. Repeat with remaining tortillas and filling.

Spoon more sauce over the top of the tortillas, then spread cheese in two even rows across the center of the tortillas. Spoon a few more tablespoons of sauce on top of the cheese. Cover baking dish with aluminum foil, transfer to the oven, and bake for 10 minutes. Remove foil, and continue baking until heated through, 5 to 10 minutes longer.

Remove baking dish from oven, sprinkle with  chopped cilantro, and serve immediately, passing any additional salsa at the table.