Preheat oven to 350F.
In a sauté pan on medium heat melt oil. Add remaining ingredients in pimentónes and stir until veggies are tender and mixture is fragrant.
In a food processor combine sauce ingredients and blend until smooth. Add half of sauce to veggie mixture and stir to combine. Set aside other half.
Divide veggie mixture among tortillas. Roll up and place each seam side down in pie plate. Spoon half of remaining sauce onto enchiladas and sprinkle with cheese. Transfer to oven and bake for 20 minutes, or until golden on edges and bubbly.
Remove enchiladas from oven, top with remaining sauce and garnish with pomegranate seeds.