Creamy Crepes Poblano

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1 pound poblano chiles (about 6 chiles)

2 1/2 cups water

2 garlic cloves, thinly sliced

2 bay leaves

1 pound skinned, boned chicken breasts

1/3 cup all-purpose flour

1/4 teaspoon salt

1 cup 1% low-fat milk

1 teaspoon butter or stick margarine

1 teaspoon dried oregano

1 teaspoon ground cumin

1 garlic clove, minced

1/2 cup fresh corn kernels (about 1 ear)

1/2 cup (2 ounces) shredded Monterey Jack cheese

8 Cornmeal Crepes

Cooking spray

1 cup diced tomato

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