Sauté the onion in a little oil until translucent.

Add the finely chopped tomatoes and crushed garlic. Cook for 2 minutes, then add the shredded chicken, drained corn kernels, and chile strips. Season with salt and pepper, cover, and cook for 5 minutes. Turn off the heat.

In a skillet, quickly fry the tortillas in oil for a few seconds without letting them brown. Drain and layer a baking dish with tortillas, then a layer of the chicken mixture, some cheese, and another layer of tortillas. Add the remaining chicken, more cheese, and finish with a final layer of tortillas. Top with cheese and crema, and bake at 400°F (200°C) for 20 minutes.

Serve with refried beans.