1 medium onion, sliced	1 ½ clubs heavy cream
cooking oil	24 tortillas
4 fresh chilies poblano cut into	2 cooked chicken breasts, shredded
-strips	2 shredded and lightly sautéed
-or 1 large can chile strips	-zucchini
1 ½ Cup tomato puree	1 Cup shredded mild cheddar cheese
½ Cup water

Sauté onion in 2 tablespoon cooking oil until transparent, add chilies and sauté for about 10 minutes longer. Add tomato puree and water and simmer for 15 minutes, stirring occasionally. Set aside to cool then add 1 cup of the heavy cream

Soften torts in hot oil. Don't let them get crisp. Put layer of torts in large baking dish, add layer of chicken and zukes, then layer of torts, layer of chile-tomato sauces and so on until all ingredients used finishing with layer of torts. Sprinkle top with cheese and pour in remaining cream.

Bake in 350 degree oven for 30 minutes or until hot and bubbly. Can be made a couple of hours before and put into fridge until 45 before dinner. Let come up to room temp for 15 minutes then bake for 30.

Can also top with sliced olives or if you want it really hot, sliced jalapenos.