Begin by grilling the poblano pepper until it is charred. After grilling, place it in a bowl and cover it with plastic wrap to allow it to sweat, making skin removal easier.

While the pepper cools, cook the ground beef along with the chopped onion in a skillet. If excess fat accumulates, drain it, then add the taco seasoning and mix well.

Once the poblanos are cool, peel off the burnt skin (some bits can remain). Remove the seeds and stem and chop the peppers into medium-sized pieces.

Incorporate the chopped poblanos into the beef mix and let them simmer together for a couple of minutes to blend the flavors.

In a small skillet, heat a small amount of oil on low; warm each tortilla quickly, just until pliable, avoiding frying.

Take a warmed tortilla, place about a tablespoon of the beef and poblano mixture in the center, sprinkle with cheese, and roll it tightly. Position each rolled tortilla seam-side down in a 9x13 baking dish. Continue until all ingredients are used.

Cover the tortillas with enchilada sauce and add any leftover cheese on top.

Bake in a preheated oven at 350°F for around 15 to 20 minutes or until the cheese is thoroughly melted. Consider garnishing with shredded lettuce, diced tomatoes, or sour cream when serving.