First, in a pot with water, a piece of onion, a few sprigs of cilantro, and 1 garlic clove, cook the half chicken breast. Add salt to taste and let it cook until done. Remove and shred the chicken. Set aside.

Meanwhile, boil the tomatoes and peppers.

Once the peppers and tomatoes are ready, blend them in a blender with a bit of the chicken broth. Add the garlic, onion, and cilantro, and blend well. Also, add the cream and blend until smooth.

Heat a pot with a little oil, and once hot, add the sauce.

(Taste and add salt to your liking or use the chicken bouillon cube) Let it simmer for about 8 to 10 minutes, stirring constantly to prevent sticking. Once ready, turn off the heat and set aside.

Heat a pan with oil, and once hot, fry the tortillas. Roll them up with the shredded chicken inside, place them on a plate or dish, and pour the sauce over them. Top with slices of Manchego cheese and finally put them in the microwave for about 3 minutes to melt the cheese. Remove and serve, ready to eat.