Step 1

1 For the sauce: In a large saucepan over medium heat, heat the oil until it shimmers

Step 2

2 Add the onion and cook until soft and translucent, stirring occasionally, about 6 minutes

Step 3

3 Stir in the garlic and cook until fragrant, about 1 minute

Step 4

4 Add the tomato puree, oregano, bay leaf and salt and cook for about 10 minutes

Step 5

5  stirring occasionally, until the sauce thickens and darkens in color

Step 6

6 Remove from the heat and discard the bay leaf

Step 7

7 For the tortillas: Line a baking sheet with towels

Step 8

8 Pour the oil into a 10-inch skillet to a depth of 1/4 inch (about 1 cup)

Step 9

9 Heat over medium-high heat until hot but not smoking, 2 to 3 minutes

Step 10

10 Working with one tortilla at a time, use a pair of tongs to fry the tortilla for 10 to 15 seconds per side; this will make it pliable and resistant to the sauce

Step 11

11 The tortilla will first appear to be softening and then will become barely crisp, and its color will darken

Step 12

12 Drain on the prepared baking sheet

Step 14

14 For the poblanos: To create rajas, or strips, char or roast the chiles, either by placing them under the broiler, directly on a grill or in a hot skillet

Step 15

15 Roast for 6 to 9 minutes, turning every 3 to 4 minutes, until they are charred and blistered all over

Step 16

16 Immediately place them in a bowl and cover tightly; this will facilitate skinning

Step 17

17 Remove each poblano from the bowl and peel off the skin

Step 18

18 Cut out the stem, and cut each pepper in half

Step 19

19 Remove and discard the seeds, then cut the peppers into strips 1/2-inch wide and an inch long

Step 20

20 To assemble: Lightly grease a 9-by-13-inch baking dish

Step 21

21 Spread one-third of the sauce on the bottom of the dish

Step 22

22 Cover with half of the cooked chicken, half of the corn, half of the poblanos and one-third of the cream and cheese

Step 23

23 Top with half of the tortillas, tearing them into large pieces if needed to make an even layer without much overlap

Step 24

24 Repeat

Step 25

25  adding one-third of the tomato sauce; the remaining half of the cooked chicken

Step 26

26  corn and poblanos; and one-third of the cream and cheese

Step 27

27 Top with a layer of the remaining tortillas, the remaining one-third of the sauce and the remaining cream and cheese

Step 28

28 When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees

Step 29

29 Cover the casserole dish with a lid or with aluminum foil

Step 30

30 Bake for 25 minutes, then remove the cover and bake for an additional 15 minutes or until the top is bubbly and the cheese has melted

Step 31

31 Serve hot

Step 32

32 NOTE: If using frozen corn, it must be cooked to remove moisture

Step 33

33 Defrost the corn

Step 34

34 Heat a large skillet or saute pan over medium-high heat

Step 35

35 Add 1 teaspoon of unsalted butter; when it has melted, add the corn and cook for 2 minutes, stirring frequently