In a pan, heat 1 tbsp oil and cook pablano pepper and onions until the onions are translucent.
Add the rest of the ingredients under the "filling" section to the pan. Mix and let cook for 8min or so.
Dip your tortilla in the enchilada sauce, spoon a good amount of the filling into the tortilla and roll it up.
Place into baking dish (continue with step 3 until everything is used up) if there is any left over enchilada sauce, pour that over the top of your wraps.
Add the shredded cheese. Place in oven to bake for 25 min or so until cheese is melted and bubbly. Serve with sour cream and chopped cilantro.
