Enchiladas poblanas: chicken, rajas and corn in creamy poblano sauce, baked with cheese

To a pot of boiling water add salt, garlic, half an onion and the chicken breast; bring to a boil and skim the impurities.

Reduce to medium-low, cover and cook 25 minutes.

Roast the poblanos, serranos and the quarter onion; seal the chiles in a bag or container to sweat 10 minutes, then peel and stem.

Put four poblanos in the blender cup; cut the other three into strips and halve them for rajas.

Remove the chicken, reserving two cups of broth; cool slightly and shred.

Blend the poblanos with the serranos, roasted onion, garlic, cream cheese, cilantro, 1.5 cups broth, crema, chicken bouillon and black pepper until smooth.

Melt a tablespoon of butter in a pan over medium heat, add the sauce (rinsing the blender with a little more broth), bring to a simmer, taste for salt, and keep on the lowest setting.

In a skillet over medium heat melt a tablespoon of butter and saute half an onion 2 minutes; add corn and the chicken and cook a couple of minutes.

Add the rajas, then a cup of poblano sauce, and mix for the filling.

Fry each tortilla in hot oil in a small frying pan 10 to 15 seconds until it blisters.

Preheat the oven to 350 degrees.

Dip each tortilla in the sauce, shake off the excess, fill, close and place on a baking sheet.

Top with more sauce and the cheese and bake until the cheese melts, 15 minutes.

Serve on extra sauce with rice and lettuce.