Roast the poblano peppers, peel them, and cut them into thin strips.

Blanch the tomatoes and peel them.

Slice the onion into rings.

In a skillet, sauté the onion, poblano peppers, and shredded chicken until softened.

Add the tomatoes, blended with a little garlic and no water, to the skillet.

Season with salt and pepper.

Let the mixture cook until most of the liquid evaporates.

Lightly fry the tortillas in hot oil and set aside.

In a buttered baking dish, layer tortillas, then the filling, spread crema on top, add asadero cheese, and repeat the layers.