1Preheat oven to 375
Cook bacon over medium heat until almost crisp, add margarine, let melt and add onion, continue to cook over medium heat until onion is translucent. Add the chicken broth, stir well. Add the cream cheese and stir constantly using a whisk until it is completely melted and incorporated. Add enchilada sauce and poblano pepper if you are using one. Add beans and chicken strips. Reduce heat to low.
2Using a large casserole dish spoon some of the sauce onto the bottom trying not to put chicken in. Cover bottom with 2 and 1/2 tortillas, add chicken mixture, some corn and a thin layer of cheese. Repeat this 3 more times placing the tortillas so they cover any gaps from the previous layer, ending with the chicken sauce mixture. Top with remaining cheese and corn. Bake for covered with foil about 20 remove foil and contiue to back 5-10 minutes until the cheese is bubbly and everything is heated through. Let set for 7-10 minutes before serving. Top with your favorite salsa, sour cream or guacamole.