These are /not/ traditional enchiladas. They are, however, quick, easy, and delicious, and since you are not actually cooking the chicken in the oven, relatively foolproof. I will admit to not actually measuring anything in this recipe! The original recipe
Stuffed Roasted Poblano Peppers
My own take on the restaurant classic. Serve with refried beans and sour cream. 3 large or 4 medium poblano peppers 1 onion 3 garlic cloves 2 boneless, skinless chicken breasts, diced into 1/2 inch cubes 1 cup diced tomato