INGREDIENTS
6 tbsp
butter
1 1/2 cups
chopped yellow onion
1 cup
chopped red bell pepper
1 cup
chopped poblano peppers (about 2 medium peppers)
1
jalapeño pepper, seeded and chopped
2
garlic cloves, chopped
1 tbsp
chili powder
1 tbsp
ground cumin
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/4 cup
all-purpose flour
1 3/4 cups
reduced-sodium chicken broth
1 10 ounce can
diced tomatoes with green chiles, drained
1 1/2 cups
sour cream
2 lb
coarsely chopped smoked chicken (about 5 cups)
1 cup
loosely packed fresh cilantro leaves, chopped
2 cups
shredded Monterey Jack cheese
2 cups
shredded sharp Cheddar cheese
18
(8-inch) soft taco-size corn tortillas
1/4 cup
canola oil
Vegetable cooking spray