sauce:

4 cups water
3 oz. dried chilies (ancho, guajillo, or new mexico)
3 chipotles in adobo sauce
1 tomatillo
1/4 white onion
3 cloves garlic
1/2 tsp. oregano
2 tsp. salt

  • add all ingredients to a large pot and bring to a boil
  • reduce heat and cover, simmering for 10 minutes
  • transfer to blender and carefully puree until smooth
  • taste and adjust salt as needed

rajas:

4 poblanos

  • broil 2-3 minutes per side, then transfer to a large bowl and cover
  • rest for 20 minutes, then remove peel and stem/seeds from peppers
  • slice into thin strips

shredded chicken:

4 cups chicken broth
1/2 white onion, chopped
2 clove garlic, minced
1 tbsp. salt
2 lbs. chicken breast and/or thighs, sliced 1” thick against the grain

  • heat broth, onion, garlic, and salt to a boil in a large pot
  • add chicken and bring to a boil, then simmer for 20 minutes
  • remove chicken to a plate and shred when cool enough to handle

18 corn tortillas
4 cups shredded chicken
10 oz. (2 cups) corn (thawed if frozen)
1 cup crema or sour cream
12 oz. queso chihuahua, cheddar, or monterey jack

  • in a 9x13” glass baking dish, spread 1/2 cup of sauce to cover the bottom
  • layer 6 tortillas, half the chicken, poblanos, corn, cream, and one third of the cheese and sauce
  • repeat in a second layer, then top with remaining tortillas, cheese, and salsa
  • place baking dish on a rimmed cookie sheet to catch any drips and bake at 350°F for 50 minutes, until bubbling and the tortillas on top are crunchy
  • rest 20 minutes

source: https://cooking.nytimes.com/recipes/772045673-pastel-azteca-chicken-and-tortilla-casserole

note: use lactaid sour cream and sharp cheddar to minimize lactose