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1
In a large saucepan combine the chicken, chicken broth, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil.
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2
Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through.
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3
Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces.
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4
Strain broth and reserve separately.
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5
Heat the olive oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes.
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6
Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes.
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7
Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes.
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8
Add the poblano strips and heavy cream and season, to taste, with salt.
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9
Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer.
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10
Set aside.
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11
Heat 2 inches of oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes.
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12
Drain on paper towels and season lightly with salt.
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13
Repeat with remaining tortilla strips.
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14
Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole.
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15
Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken.
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16
Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and bake until bubbly and lightly browned on top, about 30 minutes.
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17
Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco.
