Ingredients

• 5 pieces of poblano chile roasted and deveined

• 1/2 cream cheese stick

• 1/4 liter of cream

• few cilantro

• chicken bouillon cube

• 1 cooked and shredded chicken

• grated cheeses (Mexican blend or your favorite cheese)

• Corn tortillas

Instructions

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.