• Sauté the onion, poblano, garlic, and green chilies in a little cooking oil for a couple of minutes. Add in the ground beef, make sure to stir it regularly to break it into small bits as it browns.
  1 1/2 lb ground beef, 1 cup white onion, 1 cup poblano pepper, 1 4 oz can roasted green chilis, 1 clove garlic
  
• While the beef is browning, mix the red enchilada sauce, chili powder, cumin, salt, and pepper. 
  1/2 cup red enchilada sauce, 1 1/2 tsp chili powder, 1/2 tsp cumin, 1 1/2 tsp salt, 1/2 tsp pepper
• Once the ground beef has finished browning, drain any extra liquid, and turn the heat down to a simmer.
• Add in the seasoning mixture, half the cilantro, and cook uncovered for 5 to 10 minutes, stirring occasionally, to incorporate the flavors.
  1/2 cup cilantro
  

Making the Enchiladas

• Pour enough enchilada sauce to coat the bottom of a prepared baking dish.
  
• Warm the tortillas in the microwave for 30 to 40 seconds. The tortillas should be warm enough that they're pliable.
  8 8-inch tortillas
• Scoop a little more than a 1/2 of a cup of the enchilada filling into the center of a tortilla with a 1/4 cup of cheese. Fold the tortilla over the top and pull it back, folding over the sides as you roll it up. Watch the video for more details. 
  2 1/2 cups shredded Mexican cheese
  
• Place the enchilada folded side down in the pan.
  
• Once the pan is filled up, pour the remainder of the sauce over the top, sprinkle on the rest of the cheese, followed by the rest of the cilantro.
  20 to 24 oz red enchilada sauce
  
• Bake the enchiladas uncovered in a 350℉ (177℃) oven for 20 to 25 minutes.