Season the chicken breast cutlets with salt and pepper to taste. Grill them in a large skillet, let them rest for about 5 minutes, then cut into 1/2-inch cubes and set aside. Alternatively, you can cook half a chicken breast and shred it.

In the same skillet used for the chicken, add oil and/or butter and sauté the onion. When it starts to turn golden, add the garlic and cook for another minute until fragrant. Add the poblano strips, stir, then add the huitlacoche. Finally, add the epazote and stir to combine. Cover and cook for about 3 minutes. Season with chicken bouillon powder and salt to taste, then set aside.

Divide the chicken, huitlacoche mixture, and cream into 3 equal parts. In a greased square baking dish, place 4 tortillas on the bottom. Layer with the huitlacoche mixture, chicken, cream, and cheese. Repeat this process two more times, finishing with cheese on top. Bake in a gas or electric oven at 350°F (180°C) for 20 to 25 minutes, or until the cheese is golden and bubbly.

Serve with white rice and fried plantains, or with Mexican red rice with vegetables. You can also add cooked corn kernels if you like. Enjoy!