Cooking Instructions
- 1
In a pan, heat 1 tbsp oil and cook pablano pepper and onions until the onions are translucent.
- 2
Add the rest of the ingredients under the "filling" section to the pan. Mix and let cook for 8min or so.
- 3
Dip your tortilla in the enchilada sauce, spoon a good amount of the filling into the tortilla and roll it up.
- 4
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.
- 5
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.
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