Chicken Enchilada Skillet

Broil poblanos until charred on both sides. About 10 minutes per side.While poblanos are broiling, bring a large pot with about 6 cups of chicken broth to a boil. There should be enough chicken broth to cover the chicken by about an inch. Cut onion into quarters, peel garlic, & cut chicken breasts into quarters. Add to broth & boil for 8 minutes.Remove poblanos & set aside to cool. Turn oven temperature to 475.Using a slotted spoon, transfer chicken, garlic, & onions from broth to a sheet pan. Spread out to cool. Cover broth, remove from heat & set aside.While the chicken cools, mix the dry spices together in a small bowl (cumin, coriander, garlic powder, chili powder, aleppo pepper, & oregano).Peel the skin off of the poblanos & chop. It’s ok if there are a few seeds mixed in.Shred chicken using a fork pulling apart against the grain. Place in a large bowl & sprinkle in spices. You will be adding the sauce to the bowl so make sure the bowl in large enough to hold the ingredients.Roughly chop the onion & garlic from the broth.In a skillet over medium heat, saute the onion, garlic, & poblanos until slightly golden. About 3-5 minutes. Add enchilada sauce, yogurt, 1 cup of reserved broth, & tomato paste to skillet. Simmer sauce for about 10 minutes stirring occasionally. It will slightly thicken.As sauce simmers, shred the cheeses & chop the tortillas into 2 inch long strips.Once sauce is very aromatic & slightly thickened, pour over the shredded chicken in bowl. Stir to combine. Add the tortilla strips & stir until well incorporated & completely coated with sauce.Transfer chicken & tortilla mixture back to skillet & top with the shredded cheese. Bake uncovered until sauce is bubbling & cheese is melted & browned. About 15 minutes.Remove from oven & let sit 5-10 minutes before serving. Enjoy with spanish rice & zucchini!