Delicious enchiladas filled with pressure-cooked chicken, tomatillos, and a spicy red sauce made from canned fire roasted tomatoes. Topped with habanero pepper jack cheese, Greek yogurt-lime crema, cilantro, avocado, and cotija cheese.
1: Cook the chicken in a pressure cooker with tomatillos, onion, garlic, chilies, and herbs/spices.
2: Prepare the red sauce using canned fire roasted tomatoes, garlic, onion, chicken stock, dried chili morita, smoked paprika, cumin, and Mexican oregano.
3: Fill tortillas with the cooked chicken.
4: Top the filled tortillas with the red sauce and habanero pepper jack cheese.
5: Bake until heated through.
6: Top with Greek yogurt-lime crema, cilantro, avocado slices, and cotija cheese.
