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Roast the poblano chiles, peel and seeds off and cut into strips.
In a frying pan with oil, put onion to fry, the slices, yellow corn and shredded chicken. Season with salt and pepper and reserve.
For the salsa, put green tomatoes with jalapeño chili to cook, chile serrano, a piece of onion and garlic. Then you're going to take them to liquify.
With a bar of cream cheese, a cup of medium cream, cilantro, chicken broth, go out and pepper.
Take the salsa to fry in a pan with butter, adjust the seasoning and turn off.
Give me the tortillas for a little oil so they don't get spoiled and begins to form the Azteca cake.
Begin to form layers with the tortillas, the chicken, the salsa, Grated Manchego cheese and in the last layer you're only going to put the tortillas, salsa and cheese.
Bake for 10 to 15 minutes at 180 degrees Centigrade.
Let it cool down a bit, serve and enjoy this delicacy.