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Boil the tomatoes until soft.
Blend together 4 Roma tomatoes, ¼ onion, and 1 garlic clove, 4 oz cream cheese, 1 cup sour cream, and 1 cup milk
Add 1 tbsp chicken bouillon, 2 tsp tomato bouillon, ¼ tsp ground cumin, and ½ can chipotles and then blend it all together
Cook 16 oz spaghetti pasta according to package directions
Combine the creamy sauce with the cooked pasta
Top with 8 oz queso Oaxaca or Monterey Jack cheese
Optional: For less spice, use 1-2 peppers with ½ a red bell pepper instead