Poblano Mexican Lasagna

Ingredients:

12-20 corn tortillas (depends how many layers you make)
Sheredded chicken or rotisserie chicken
Shredded Oaxaca cheese or any of your favorite
1 tbsp Chicken bouillon
Frying oil
For the sauce:
6-7 poblano chiles
1/4 piece of onion
1 8oz cream cheese
1 garlic clove
1 tbsp toasted pepitas (pumpkin seeds)
1 bunch of cilantro
Serrano chiles (amount depends of desired spicyness)
Water (amount depends of sauce thickness preference)

Directions:

Roast the poblano chiles and take off their skin and seeds
Fried your tortillas a bit
Blend until smooth: the poblano chiles, cream cheese, cilantro, onion, garlic clove, pumpkin seeds, chicken bouillon and water.
Start layering the lasagna: in a baking dish pour some of the sauce, add the tortillas, then shredded chicken, oaxaca cheese, a bit more sauce. Repeat.
Bake covered at 350 degrees for 30-40 min. And then broil uncovered on high for 5-10 minutes.
Enjoy!
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