Total Time
1hr
Prep 30 mins
Cook 30 mins

Even though these enchiladas take a bit of time to make, they're not difficult and they're worth it. I make these when I have left over crab, shrimp, or other seafood, or even shredded cooked chicken. You can use any combination you like or have on hand. If using chicken, I suggest increasing the chile powder a bit, according to your taste. You can also substitute a can of diced green chiles if you don't have a poblano or don't want to roast one.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Heat medium sized pot over medium heat. Spray with olive oil spray.
  3. Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
  4. Add butter and flour. Cook for about a minute to take out the raw flour taste.
  5. Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
  6. Season with salt.
  7. Take of heat and slowly whisk in sour cream.
  8. Adjust seasoning if you like.
  9. Mix seafood and poblano peppers together.
  10. Stir 3-4 Tbsp of the sauce into the seafood mixture.
  11. Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
  12. Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
  13. Remove foil and sprinkle cheese on top.
  14. Bake for 5 minutes until cheese is melted.
  15. Serve immediately.