Chicken Enchiladas in Poblano Sauce
5 pieces of poblano chile roasted and deveined
1/2 cream cheese stick
1/4 liter of cream
chicken bouillon cube
1 cooked and shredded chicken
grated cheeses (Mexican blend or your favorite cheese)
Preheat oven to 350 degrees.
In a bowl blend all the ingredients for the sauce and mix, until you get a smooth sauce. Then mix the shredded chicken with the cheese, and add a little of the sauce if you are feeling adventurous.
Dip the tortillas in the poblano sauce and then form the enchiladas by filling the tortillas with the shredded chicken.
In a baking dish place the enchiladas and bathe with the sauce.
Sprinkle the grated cheese and bake for 5 minutes until golden brown.
Garnish with parsley and serve.