Place the chicken, 1/2 onion and 1 garlic clove in a saucepan. Cover with water and add salt and pepper to taste. Let it boil at high temperature and then reduce the heat to low, cover saucepan with a lid and cook until chicken is tender. Shred the chicken.
Heat up 1/4 cup of vegetable oil in a frypan at medium to high temperature. When it is hot, place the tortillas in the oil and fry for a few seconds on each side – make sure they don’t crisp. Remove the excess oil by placing tortillas on paper towels.
Broil the poblano chillies directly in stove flame or in the oven. Remove the skin, veins and seeds. Cut in small stripes.
In a saucepan, heat up a tablespoon of vegetable oil and add the slices of onion and poblano chillie stripes. Cook onion until translucent.
Blend the tomatoes and 1 garlic clove with 1/4 cup of water. Add to the saucepan with the onions and chillies.
Preheat the oven at 170°C.
In a glass oven tray or baking tray, place a layer of tortillas, a layer of saucepan mix (poblanos), chicken, cream and cheese. Build as many layers until ingredients are finished. Make sure you finish with a cheese layer.
Cover with aluminium foil and bake for 20 minutes.
Serve with La Costena Picante and Habanero salsa and warm tortillas.