Turn them upside down on a baking sheet and bake for 2-4 more minutes until the bottoms are lightly brown.
Remove and set right side up on the baking pan.
Reduce oven to 350 degrees.
Heat oil in a skillet set over medium-high heat just until shimmering.
Add shallot and stir occasionally until light golden brown.
Stir together garlic, chili powder, coriander, cumin, salt, and sugar.
Add to cooked shallots and stir constantly for about 30 seconds, until fragrant.
Add chicken pieces and toss to coat.
Let cook, stirring occasionally, for 1 minute, then pour in the tomato sauce.
Bring to a boil, then reduce heat to low and cook for 14 minutes, stirring as needed.
Remove from heat and set aside until ready to assemble enchilada bowls.
Heat oil in a skillet set over medium-high heat until shimmering.
Add chopped poblano pepper and shallot and cook until peppers begin to blister and soften.
Toss in garlic and corn and cook for 3 minutes.
Remove from heat and season with salt and pepper.
Fill each corn tortilla bowl with about a tablespoon of cheese.
Stir about 2/3 cup of the cheese into the chicken then equally divide it among the corn tortilla bowls.
Sprinkle on Poblano pepper and corn mixture.
Top with the remaining cheese.
Bake for 8 minutes until heated through.
Chicken and Cheese Enchilada Bowls with Poblano Peppers and Corn https://hungryhappenings.com/chicken-and-cheese-enchilada-bowls-poblano-peppers/