Chicken Tortilla Casserole Pastel Azteca

Ingredients

• 1 (8 oz.) can tomato sauce
• 1½ cups V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
• 2 cloves garlic, peeled
• 2 canned chipotle peppers, seeds removed
• ½ tsp. Kosher salt
• ¼ tsp. ground black pepper
• 2 Tbsp. vegetable oil, divided
• ½ large white onion, thin half-moon slices
• 2 cloves garlic, crushed
• 2 cups rotisserie chicken, shredded
• 1 cup frozen corn kernels
• 2 roasted poblano peppers, seeds removed, thin strips
• 1 calabacita squash, quartered lengthwise, thin slice
• ¾ cup V&V Supremo® Grated Sierra® Brand Cotija Cheese, divided
• 4 to 6 epazote herb leaves, thin slice
• 8 corn tortillas
• 3 cups V&V Supremo® Shredded Chihuahua® Brand Cheese