Blend the poblano peppers, cream cheese, sour cream, cilantro, and chicken bouillon until you have a smooth, even sauce. Set aside the shredded chicken and cheese.

Lightly fry the tortillas in a little oil. Fill each tortilla with the shredded chicken to form the enchiladas.

Place the enchiladas in a baking dish and pour the sauce over them.

Sprinkle with Oaxaca cheese and bake for 5 minutes, or until the cheese is melted and bubbly.

Decorate with avocado or any toppings you like, and serve.