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.