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Add chicken, onion, garlic, bayleaves, chicken bouillon and water to a pot on high heat until it reaches a boil. Once it reaches a boil turn the heat to medium low and cook for 30-40 minutes or until chicken is cooked through. Remove from pot and shred your chicken and set aside for filling.
Now, to a small pot add water and jalapeños. Cook for 5 minutes on high heat then add tomatillos and cook on medoum heat for 8-10 minutes or until tomatillos change in color (Don't let them burst or else they'll be sour). Meanwhile, roast a poblano pepper for 4 minutes on open flame on each side, then remove from stove and put the pepper inside a bag; 8-10 mins later peel and devein. Add everything to the blender + all your green sauce ingredients and blend!
Next, fry your sauce on medium low heat and let it simmer just until thickened (Don't cook on high or else your sauce will break). Fry low carb corn tortillas, fill them with chicken, assemble and top with cream sauce and more cheese. Cook on low heat until cheese is melted and gooey. Top with cilantro y LISTO!!