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I used left over shrimp and garlic from a boil. I also used light sour cream, 3 tablespoons olive oil, and only one cup of cheese. I was probably able to reduce the fat by 1/2 but it was still very rich and yummy. I was so surprised when the kids liked it, which doesn't happen often. I will definitely make again. Thanks.

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krisarrieta June 16, 2009

We really enjoyed this recipe. Didn't have a poblano on hand, so we used some dice Hatch green chiles and even tossed in some roasted corn kernals. Next time I might add some cream cheese just to add a creamier depth to the filling, we do that in a chicken enchilada recipe and it's great. Thanks for the recipe, we'll file it away.

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Mole August 23, 2005

This is really excellent. I made some modifications based on the ingredients I could get. I used canned tomatillos and jalepenos for the sauce and I used a fresh jalepeno instead of the pablano pepper, low fat sour cream and cheddar cheese. I also included mushrooms. It was really good and I look forward to trying it with chicken.

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Susie DeWitt December 20, 2004

I made this it was great. had it for dinner one night. lunch the next. I made my own sauce. Except i boiled onion with tomatillo put in food processor. Then added cilantro. I also now use this sauce for chicken enchiladas. This is wonderful!!!

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Kelly Norman May 10, 2004
poblano-shrimp enchiladas