Step 1

Place chicken, onion, bay leaf, garlic and a little salt in a pot then cover with water. Bring to a boil and cook until the meat is tender.

Step 2

Strain the broth and let the chicken cool and then shred it using two forks. Set everything aside.

Step 3

Put the tomatoes, onion, chilies, garlic and a cup of the chicken broth in a blender. Blend until you get a smooth sauce.

Step 4

In a saucepan, heat the oil over medium heat and add the sauce, season with salt to taste and add the cumin.

Step 5

Bring to a boil and lower the heat to low, let the sauce reduce until it is thick (about 10 minutes). You gonna end with about 2 cups of sauce.

Step 6

Roast poblano peppers (or the bell peppers). Place them in a plastic bag and let them sit for about 10 minutes.

Step 7

Carefully peel peppers, cut them in half and discard the stem and all the seeds along with the veins; cut it into strips.

Step 8

In a frying pan, heat the oil and sauté the onions and corn together until both are tender. Add the poblano pepper and season everything.

Step 9

Add one or two tablespoons of chicken broth and cook, stirring constantly until all the liquid evaporates and the vegetables are tender. Set aside.

Step 10

Fry the tortillas in oil. They need to be soft, so pay attention to not fry them so long or they will get crunchy. Place them in a plate and set aside.

Step 11

Preheat the oven at 180°C / 350 F.

Step 12

Start by adding some tomato sauce on the bottom of a baking dish. Place four tortillas, they should overlap slightly.

Step 13

Add more sauce then some chicken, vegetables, cream a cheese. Repeat until all ingredients are gone finishing with a good amount of sauce, cream and cheese on top.

Step 14

Bake for 15 minutes or until cheese starts to bubble and brown. Take off from the oven and let it sit for about 10 minutes before serving.