INGREDIENTS
2 tbsp
olive oil
3 lb
bone-in chicken thighs (trim all the skin and bone and discard (3 pounds of chicken thighs should equal just over 1 pound of meat)
1
to 2 Poblano peppers (diced)
1
to 2 red peppers (diced)
1/2
sweet onion (diced)
Salt and pepper
10 oz
Homemade Enchilada Sauce (or Store Bought Enchilada Sauce)
6
corn tortillas
1
package (8 oz/226 g Sargento 4 Cheese Mexican Blend)