From WP, looks great. It uses roasted poblanos which I love. It's interesting how all the different types of peppers actually do not taste the same, poblanos have a specific flavor that I really like.
Ingredients
For the Sauce
3 tablespoons vegetable oil
1/2 cup (2 ounces) chopped white or yellow onion
2 cloves garlic, minced or finely grated
2 pounds ripe tomatoes, cored and pureed, or whole canned tomatoes, drained and pureed (to make about 5 cups tomato puree)
1/2 teaspoon dried oregano
1 bay leaf
1/2 teaspoon fine salt
For the Tortillas
1 cup vegetable oil, or more as needed, for frying the tortillas and greasing the baking dish
8 to 10 corn tortillas (9 ounces total)
For the Poblanos
1 pound (4 to 5 medium) poblano chile peppers
For Assembly
4 cups cooked, shredded chicken
4 cups fresh corn (may substitute frozen; see NOTE)
1 cup Mexican cream (crema), crème fraîche or heavy cream
12 ounces (about 3 cups) grated Oaxaca, mozzarella, Monterey Jack or mild white cheddar cheese
Instructions
1. For the sauce: In a large saucepan over medium heat, heat the oil until it shimmers. Add the onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomato puree, oregano, bay leaf and salt and cook for about 10 minutes, stirring occasionally, until the sauce thickens and darkens in color. Remove from the heat and discard the bay leaf.
2. For the tortillas: Line a baking sheet with towels. Pour the oil into a 10-inch skillet to a depth of 1/4 inch (about 1 cup). Heat over medium-high heat until hot but not smoking, 2 to 3 minutes. Working with one tortilla at a time, use a pair of tongs to fry the tortilla for 10 to 15 seconds per side; this will make it pliable and resistant to the sauce. The tortilla will first appear to be softening and then will become barely crisp, and its color will darken. Drain on the prepared baking sheet.
3. For the poblanos: To create rajas, or strips, char or roast the chiles, either by placing them under the broiler, directly on a grill or in a hot skillet. Roast for 6 to 9 minutes, turning every 3 to 4 minutes, until they are charred and blistered all over. Immediately place them in a bowl and cover tightly; this will facilitate skinning. Remove each poblano from the bowl and peel off the skin. Cut out the stem, and cut each pepper in half. Remove and discard the seeds, then cut the peppers into strips 1/2-inch wide and an inch long.
4. To assemble: Lightly grease a 9-by-13-inch baking dish. Spread one-third of the sauce on the bottom of the dish. Cover with half of the cooked chicken, half of the corn, half of the poblanos and one-third of the cream and cheese. Top with half of the tortillas, tearing them into large pieces if needed to make an even layer without much overlap. Repeat, adding one-third of the tomato sauce; the remaining half of the cooked chicken, corn and poblanos; and one-third of the cream and cheese. Top with a layer of the remaining tortillas, the remaining one-third of the sauce and the remaining cream and cheese.
5. When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees. Cover the casserole dish with a lid or with aluminum foil. Bake for 25 minutes, then remove the cover and bake for an additional 15 minutes or until the top is bubbly and the cheese has melted. Serve hot.
NOTE: If using frozen corn, it must be cooked to remove moisture. Defrost the corn. Heat a large skillet or saute pan over medium-high heat. Add 1 teaspoon of unsalted butter; when it has melted, add the corn and cook for 2 minutes, stirring frequently.