Preheat the oven to 400 degrees,

On a oil line baking sheet, place the pepper and bake at 400 degrees for 20 minutes. Once cooked, remove from the oven and cover completely with a bowl. I use a glass bowl. This will now stream the pepper and make it easy to remove the skin.

Remove the skin from the pepper followed by the stem and seeds. Dice up the pepper and set aside.

Preheat oven to 375.

In a skillet add the oil and over medium heat, cook the chicken and onion until fully cooked. Then add in the garlic and cook for a minute until fragrant. Remove from heat and set aside.

Grease a 12 inch oven safe skillet or 9 x 13 inch baking pan. line the bottom of the pan with half of the corn tortillas followed by half the cheese.

Then spread the chicken mixture over the layer of cheese and sprinkle with half of the chopped pepper. Place another layer of the corn tortillas on top.

In a bowl, whisk together the eggs, milk, salt, pepper, cumin, and oregano. Pour over the tortillas in the dish. The sprinkle with the remaining cheese and Pablano pepper.

Bake at 375 degrees for 30-35 minutes until golden and center is set. Allow to cool for 15 minutes. Cut into wedges and serve topped with a little salsa. Serves 8.