Roast and devein the poblano peppers. Boil and shred the chicken breasts. Chop the onion into small cubes or slices as preferred. If using fresh corn, cook and remove the kernels.
Fry the tortillas in oil, flipping both sides without letting them brown.
Cut the chiles into strips and fry them along with the onion. Blend the tomatoes, add them to the chiles and onion, along with some garlic, salt, and pepper to taste, then add the chicken and corn and let cook for 10 minutes.
In a baking dish, place a layer of tortillas, a layer of the filling, then add cream and cheese, and continue layering until finished. Add a final layer of cream and cheese, cover with aluminum foil, and bake in the oven for 15 to 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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