1 bunch of green onions, white and green parts, finely chopped
1 1/2 cups of canned black olives, sliced or chopped
1 can of canned green chilis, diced
12 of corn tortillas
1 lb (about 10-12) of tomatillos, husked and rinsed
3 (or 1 jalapeno chili) of serrano chilis, stemmed, seeded, and minced
3 Tbsp of vegetable oil
1 of medium white onion, sliced
3 of large garlic cloves, peeled and finely chopped
1 1/2 cups of water
1/2 cup of fresh cilantro, chopped
Steps
Preheat oven to 350ºF.
For the filling, in a bowl, combine the cheeses, reserving about 1/2 cup of each, sour cream, milk, salt, pepper, cumin, green onions, olives, and green chilis.
Take each tortilla, place a third to a half cup of filling in it, and roll it up. Place rolled tortillas next to each other in a 9-inch by 12-inch baking dish.
To make the tomatillo sauce, husk the tomatillos. Roast the tomatillos and chilis together on a baking sheet four inches below a very hot broiler until darkly roasted, even blackened in spots, about 4–5 minutes. Flip them over and roast the other side for 4–5 minutes. This will blister the tomatillos.
Cool, then transfer to a food processor or blender, including juice that has run out onto the baking sheet.
Process until smoothly puréed. In a medium saucepan over medium heat, heat the oil. When it is hot, add the onion and cook, stirring regularly, until golden, about 7 minutes. Stir in the garlic and cook a minute longer. Increase the heat to medium-high, and add the tomatillo purée all at once. Stir until noticeably darker and very thick, about 3 minutes. Add 1 1/2 cups of water and the cilantro. Stir thoroughly.
Cover filled and rolled tortillas with the tomatillo sauce (or canned green enchilada sauce) and sprinkle remaining cheese on top. Cover with aluminum foil and bake for 30–45 minutes. For the last 10 minutes or so, remove the foil, allowing the cheese to melt. Serve warm.
