Prepare the creamy poblano cheese sauce by sautéing 1 Tbsp oil and 1 Tbsp AP Flour.
Add 1 cup of chicken broth and 16 oz Mexican crema memonita.
Stir in 3 to 4 cups of melty cheese of choice until melted.
Add 3 roasted and chopped poblano peppers.
Season with chicken bouillon or salt to taste.
Assemble the chimichanga by filling large flour tortillas with 3 cups of shredded chicken.
Fold and secure the tortillas.
Fry the chimichangas in oil until golden brown.
Smother the chimichangas with the creamy poblano cheese sauce.
Serve with frijoles puercos and garlic pepper fried rice.