Remove the stems from the serrano and poblano peppers. For the poblano, also remove the core and cut it into pieces. Peel the garlic and onion. Remove the husks from the tomatillos if needed. Place everything in a small saucepan and add enough water to cover. Bring to a boil and cook until the vegetables change color.

Once cooked, turn off the heat and let them rest for about 20 minutes. Transfer to a blender.

Add the cream cheese, sour cream, and chicken bouillon cube. I added a bit of the cooking water, just up to the 1-cup (250 ml) mark, so the sauce isn’t too thin. Blend very well. Do not strain and do not add salt. Prepare the shredded cheese for the sauce and set aside.

In the same (now clean) saucepan over low heat, add the butter. Once melted, pour in the sauce and the shredded cheese. When it comes to a boil, turn off the heat.

The sauce is ready. I already have some Mexican red rice with a can of mixed vegetables and some refried beans prepared.

Heat a skillet over medium-low heat with a little oil. Once hot, quickly pass each tortilla through the oil for about 10 seconds per side, then dip into the sauce and coat well.

Place the tortilla on a plate, fill with shredded cheese, fold, and serve. Once plated, you can add more sauce, sour cream, and shredded cheese on top, as you like. Serve with refried beans and rice, or any sides you prefer. Enjoy!