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Heat a little oil in a pan and add the poblano peppers to sear them.
While the peppers are cooking, measure out half a cup to three fourths cup of milk and mix in two tablespoons of chicken powder.
Add the two bunches of cilantro to the mixture, adjusting based on your taste preference.
In a small food processor, combine the milk mixture with a whole small onion and two serrano peppers.
Incorporate a block of cream cheese and a cup of sour cream into the processor, along with a pinch of garlic powder.
Once the peppers are seared, place them in a bag, seal it, and let them sweat for 10 to 12 minutes.
Boil water in a pot and cook the spaghetti according to package instructions.
After the peppers have sweated, peel off their skins and remove the seeds, then add the peeled peppers to the mixture in the food processor and blend until smooth, adjusting seasoning to taste.
Melt a stick of butter in a pan over low heat.
Pour the blended sauce into the melted butter and let it simmer on low heat.
Once the spaghetti is cooked, drain it well and mix it into the sauce, adjusting the amount of sauce to your liking.
Prepare the chicken and fry the tortillas.
Serve the dish plated with lime on the side.