1/4 cup vegetable oil
1 cup yellow onion, diced
1 cup bell pepper, diced
2 cups poblano pepper, blanched, skins & stems removed, and diced
3 Roma tomatoes, diced
3 cups chicken broth
1 pound boneless skinless chicken thighs, large chunks
1/2 cup cilantro, chopped
1/2 cup cornstarch slurry
16 ounces Chobani Greek Yogurt
1/2 cup cheddar-jack cheese blend, shredded
4-8 6-inch corn tortillas, blanched with hot oil for malleability
1 cup Roma tomatoes, diced
8 sprigs cilantro
Heat oil in a sauce pan and sauté onions, bell peppers, tomatoes, and half of poblano peppers. Add 2 cups of chicken broth and chicken thighs. Stew until chicken is thoroughly cooked to 165 degrees. Reserve stock for next step.
In a separate sauce pan, heat reserved stock, and remaining chicken broth with remaining poblano peppers and 1/4 cup of cilantro. Bring to a gentle boil and thicken with 1/4 cup cornstarch slurry. Remove from heat and add 8 ounces Chobani Greek yogurt. Whip until smooth and set aside for plating.
Place tortilla on plate and fill with chicken mixture. Top with a pinch of shredded cheese and teaspoon of yogurt. Roll enchilada, ladle sauce over tortilla, garnish with cheese and place in oven for 5 minutes until hot throughout. Then place under a broiler for an additional minute to allow cheese to fully melts and start to brown.
Plate and garnish with diced tomatoes and fresh cilantro.
Makes 4-8 servings.
Recipe by George T., Flik Independent School Dining Director of Dining Services