Preheat the oven to 400 degrees. On your cutting board, halve and thinly slice the onion. Use the white parts for the filling, and save the greens for topping later. Place into the mixing bowl for later. Next, seed and thinly slice poblano peppers. Add to the mixing bowl.

Preheat your cast iron skillet or casserole pan over medium high heat. Once heated, add in oil and saute the peppers and onions. Stir occasionally until they soften and begin to softened and blister. While these cook, begin working on the pork. Once the onions are softened and the peppers begin to blister slightly, remove them and put them back into the mixing bowl for later.

Next, season the pork with salt, pepper, and taco seasoning.

Add additional oil to the pan, and allowing it to cook on one side until it is browned. Pour the peppers and onions back into the pan, and pour over half of the salsa verde, stirring to combine. Once combined, pour entire mixture back into the mixing bowl. Taste and adjust seasoning as necessary.

On to a clean cutting board, lay out the flour tortillas, dividing about ⅓ cup of pork and pepper mixture into the center of each. Sprinkle with a little cheese. Gently roll up, and place into same cast iron pan you used to cook onions and peppers. No need to clean, just spray with non stick spray or oil.

Place seam-side down to keep them together.

Repeat the process with remaining tortillas and pork and pepper filling and cheese.

Once complete, pour the remaining salsa verde over the top of the enchiladas, and remaining cheese.

Bake until the cheese on top is melted and beginning to bubble. Remove from the oven and allow to rest for five minutes.

Serve with fresh minced cilantro, and sour cream.