Fry the onion and garlic

• Heat a little oil in a frying pan.
• Fry the onion together with the garlic until softened and fragrant.

Cook the tomatoes

• Add the tomatoes to the pan.
• Cook until they release all their juice, then remove everything from the pan.

Blend the salsa

• Transfer the onion, garlic and tomatoes to a blender.
• Add the chicken bouillon, chicken broth, chipotle chili peppers, cream cheese and crema.
• Blend until smooth.

Fry the tortillas

• Heat a little oil in the pan.
• Quickly fry the tortillas on both sides to soften them, then remove them.

Fill and roll the enchiladas

• Place shredded chicken and grated cheese on each tortilla.
• Roll them up and arrange them stacked in a baking dish.

Cover with salsa and cheese

• Pour the blended salsa over the rolled enchiladas.
• Sprinkle extra cheese on top.

Cover and finish cooking

• Cover the dish and cook until the cheese melts and everything is heated through.
• Serve and enjoy.