1. Over medium heat, place a large Wok and combine: Chicken, Enchilada Sauce, Salsa, Poblanos (diced), Cumin, and Oregano
2. Cover and cook for about 5 min, then add 1 Tbsp Corn Starch, cook for another 5 min, then remove from heat
3. Cut Tortillas into small strips and toss into Casserole and mix
4. Stir in Greek Yogurt and Guacamole
5. Top with Green Onion
