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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.
Units: US | Metric
Serving Size: 1 (300 g)
Servings Per Recipe: 4
The following items or measurements are not included: