INGREDIENTS
1 1/2 cups
diced sweet onion
2
large poblano peppers, seeded and diced
2 tbsp
canola oil
3
garlic cloves, minced
2 10 3/4 ounce cans
cream of chicken soup
1 8 ounce container
sour cream
2 4.5 ounce cans
chopped or diced green chiles
1 cup
chicken broth
1
envelope taco seasoning mix
18
(6-inch) corn tortillas, quartered
6 cups
shredded cooked chicken
2 cups
shredded extra-sharp Cheddar cheese
2 cups
shredded pepper Jack cheese