Chicken and Cheese Enchilada Bowls with Poblano Peppers and Corn

Name: Chicken and Cheese Enchilada Bowls with Poblano Peppers and Corn
Ingredients: 8 corn tortillas; 1 1/2 tablespoons vegetable oil; 1 1/2 tablespoons vegetable oil; 1 large shallot, finely chopped; 2 medium cloves garlic, minced; 1 1/2 tablespoons chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon table salt; 1 1/2 teaspoons granulated sugar; 20 ounces boneless, skinless chicken thighs, cut into 1-inch long strips; 8 ounces tomato sauce; 1 tablespoon vegetable oil; 1 large shallot, diced; 1 poblano pepper, seeded and cut into 1/2 inch pieces; 1 clove garlic; 3/4 cup fresh (or frozen) corn; kosher salt and black pepper; 8 ounces Sargento® Fine Cut Shredded 4 Cheese Mexican blend

Chicken and Cheese Enchilada Bowls with Poblano Peppers and Corn was pinched from <a href="https://hungryhappenings.com/chicken-and-cheese-enchilada-bowls-poblano-peppers/" target="_blank" rel="noopener">hungryhappenings.com.</a>

INGREDIENTS

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8 corn tortillas

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1 1/2 tablespoons vegetable oil

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1 1/2 tablespoons vegetable oil

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1 large shallot, finely chopped

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2 medium cloves garlic, minced

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1 1/2 tablespoons chili powder

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1 teaspoon ground coriander

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1 teaspoon ground cumin

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1/2 teaspoon table salt

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1 1/2 teaspoons granulated sugar

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20 ounces boneless, skinless chicken thighs, cut into 1-inch long strips

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8 ounces tomato sauce

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1 tablespoon vegetable oil

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1 large shallot, diced

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1 poblano pepper, seeded and cut into 1/2 inch pieces

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1 clove garlic

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3/4 cup fresh (or frozen) corn

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kosher salt and black pepper

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8 ounces Sargento® Fine Cut Shredded 4 Cheese Mexican blend

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