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Prepare the crepes according to the package instructions.
Put the oil in a pan and sauté the onion for 3 minutes. Add the chopped garlic and sauté another minute. Add the mushrooms, the epazote and let the liquid absorb.
Fill the crepes with the mixture of prepared mushrooms and place in a refractory greased with butter.
Melt the butter and add the chopped onion and 1 clove of grated garlic. Once it is melted, add the flour and stir without stopping for 2 minutes. Add milk and cream and wait for it to boil. Reduce the heat and let it thicken a few minutes.
Put the prepared cream in a blender together with half of the previously cut slices of chilies. Season with salt and pepper and a little consommé if it lacks flavor.
Sauté the rest of the chiles in rajas with the corn in a pan with a little butter. Season with salt and pepper.
Put the poblano chili sauce on the crepes in the refractory and sprinkle with the grated oaxaca chile as well as the rajas and corn. Garnish with the chopped cilantro.
Place in the oven until it is hot for a few minutes and the cheese melts. Serve
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