Wash the chicken and cook it in water with three garlic cloves, oregano to taste, and salt. Once cooked, shred the chicken and set aside.

In another pot, cook the tomatoes, onion, serrano chile, remaining garlic, oregano, and salt in water. Once cooked, blend everything together and set aside.

Roast the Anaheim chiles (you can rub them with a little oil first so they roast evenly and are easier to peel). Once roasted, place them in a plastic bag to steam. Then peel off the charred skin, remove the seeds, rinse well, slice into strips, and set aside.

Lightly fry the whole tortillas in oil until they are semi-crispy.

In a baking dish, layer the ingredients in this order until the dish is full: tortillas, tomato sauce, shredded chicken, sliced green chiles, and crumbled or shredded Chihuahua cheese.

Serve hot with a little crema and extra blended tomato sauce if you have any left over.

Enjoy! I hope you like it.