Directions

• Salsa verde : Place a comal or cast iron over medium to medium-high heat. Once hot, roast the poblano peppers, jalapeños, and tomatillos until charred (blackened) all around. When ready transfer the peppers into a bowl and keep covered with plastic wrap. Allow them to sweat for about 10-15 minutes. As for the roasted/cooked tomatillos, place on a dish and allow them to cool down. Once the skin of the peppers has loosened, feel it off. Then, cut open to remove the seeds and stem. (Note – For an added kick of heat, feel free to leave the seeds and veins on as many peppers as you like. )
• Slice six of the poblanos into strips (rajas) and set aside until needed. Transfers the other two poblanos into a blender with the jalapeños, tomatillos, cilantro and broth. Cover and blend until completely smooth. Set aside until needed. 
• Chicken Filling: With a knife remove the corn kernels from the cobs. Place a medium sauce pan over medium heat. Pour in the oil. Once hot, sauté the corn until slightly softened. Then, add the onion and also sauté until slightly softened. Stir in the garlic, cumin, and oregano. After cooking them for one minute, pour in the green salsa. Bring to a boil over medium-high heat. Then, lower to medium-low and let it cook on a gentle simmer for about 8 minutes or until slightly thickened. Mix in the salt and chicken. Turn off the heat and set aside to slightly cool down. 
• Corn tortillas: In a large pan, heat enough avocado oil for pan frying. Once hot, lightly fry each tortilla just until pliable (don’t let them brown or crisp up.) It should only take a few seconds per side. Transfer onto a dish and continue frying the rest. 
• Cheesy cream: in a medium bowl combine the requesón cheese and Mexican cream. Using a spatula stir/fold them together. A few lumps here and there are ok. PREHEAT the oven to 350 F.
• Grab a 10×13 baking dish (handles not included in measurement) : Spray the bottom with non-stick baking spray. The assembly will consist of three layers. All the components will need to be divided into three equal portions. 
• Assembly: Using a paper towel, pat dry any excess oil from the tortillas. Then, using 8-9 tortillas, cover the bottom of the baking dish. Spread the requesón mix evenly across. Now the chicken filling and then, the sliced poblano peppers. Lastly, sprinkle the Oaxaca cheese all over the surface. Following the same steps, assemble the remainder two layers. 
• Bake: When you have finished topping it off with the last portion of Oaxaca cheese, place in the oven for 20 minutes. Once the cheese has melted, turn on the broiler to develop a few brown spots.  Using oven mitts, remove from the oven. Allow it to rest for 15 minutes before cutting into it. Serve and enjoy!!!