Place the chicken, ½ onion and 1 clove garlic in a pot. Cover with water and add salt to taste. Bring to a boil over high heat, reduce the flame, cover and simmer until they are softened. Crumbled very finite.

Heat oil in a small skillet over medium-high heat. When hot, dip the tortillas for a few seconds, one by one, being careful not to brown. Remove excess fat with napkins.

Roast the poblano chiles, scrape out the skin, deveined and cut into thin strips.

Heat 1 tablespoon oil in another skillet over medium heat. Saute onion and chile strips.

Blend the tomatoes with 1 clove of garlic and a little water. Strain and pour over the slices and onion stew. Bring to a boil and add the shredded chicken. Season with salt to taste and cook for 10 more minutes.

Preheat oven to 170 ° Celsius.

In a baking or roasting pan, place a layer of tortillas, a layer of chicken casserole and cover with cream and cheese. Repeat the procedure until you finish with a layer of cheese. Repeat the procedure until you finish with a layer of cheese. Cover with foil and bake for about 20 minutes.