Pastel Azteca

1. Add water to a pot with bay leaves, salt, 1/4 onion, and 3-4 garlic cloves. Add the chicken when the water is boiling. Cook for 30-40 minutes or until it is cooked thoroughly. Remove them and shred using your preferred method. Reserve 2 cups of broth.
2. Roast the poblano peppers, jalapeños, and 1/4 of the onion using your preferred method. Place the poblanos in a bag or covered container for 10-15 minutes before peeling and deseeding them. Chop 4 of them into slices and save the other 4 for the sauce.
3. Chop 1/2 of the onion into slices and drain the corn.
4. Add the 4 poblanos, roasted onion, jalapeños, 3-4 garlic cloves, 1 cup crema Mexicana, cream cheese, cilantro, and 1.5 cups of chicken broth to the blender. Blend until smooth. Add seasonings of choice.
5. To a pan, add oil. Add the sliced onions and cook for 3 minutes. Add the corn and poblano peppers. Cook for 3 minutes. Add the chicken and sauce. Mix well and simmer on low heat for 10-15 minutes.
6. Pre heat your oven this 350° F.
7. While the chicken mixture simmers, in a separate pan, add a light layer of oil. Add the tortillas and cook for 15 seconds on each side.
8. Begin to assemble your pastel in a baking dish - a layer of tortillas, a layer of the chicken mixture, a layer of cheese, and repeat until you finish with a final layer of cheese.
9. Place it in the oven for 15-20 or until the cheese has completely melted. Optionally broil for 2-3 minutes or until the cheese is golden brown.