Chicken Poblano Enchiladas

Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. As the mixture comes to a boil, decrease the heat to low and continue cooking until the chicken reaches an internal temperature of 165 degrees F (74 degrees C), approximately 40 minutes. Remove the chicken from the saucepan to cool, reserving 1 cup of the broth for later use. Discard the remaining broth.

Roast poblano chiles over an open flame or under a broiler until their skin is completely charred. Place the chiles in a sealed container or cover them with plastic wrap, allowing them to cool for about 30 minutes. Once cooled, carefully remove the blackened skin from the peppers and discard the seeds and membranes.

Transfer the poblano flesh to a blender, adding 1 cup of the reserved chicken broth and sour cream. Blend until a smooth consistency is achieved.

Heat oil in a skillet over medium heat, then fry tortillas one at a time until they are softened and lightly browned, about 10 to 15 seconds. Arrange the fried tortillas on a plate.

Pour the puréed poblano mixture into the skillet and simmer for 10 minutes, allowing the flavors to meld together.

While the sauce is cooking, slice the cooled chicken into thin strips using a sharp knife. Using tongs or a pair of kitchen shears, dip one tortilla into the hot sauce in the skillet, coating both sides evenly. Place the coated tortilla on a work surface and arrange some of the chicken in the center, then tightly roll the tortilla around the filling. Place the rolled enchilada seam-side down in a serving dish, repeating the process with the remaining tortillas and chicken.

Spoon the remaining sauce over the enchiladas, followed by a sprinkle of mozzarella cheese.