Roast poblano peppers over fire, devein and slice into strips.
Cut three fourths of the onion julienne style and fry it with the poblano strips.
Blend tomatoes with the rest of the onion, salt and pepper, and boil to make a sauce.
Fry both sides of the tortillas in oil, without letting them brown.
In a bowl, mix La Vaquita® Crema Mexicana with the chicken, fried pepper and onion slices, and corn.
Preheat oven to 350ºF.
In a large ovenproof dish, place a layer of tortillas, followed by a layer of the La Vaquita® Crema Mexicana mixture, a layer of tomato sauce and top off with Queso Oaxaca La Vaquita®. Add more layers in the same order until the dish is full.
Cook in the oven for 20 minutes.
Cut in slices and serve hot to delight your loved ones with a delicious and authentic flavor.