Poblano Mexican Lasagna

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)
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.