Preheat oven to 400 degrees F. On a baking sheet, lay out tomatillos, poblano pepper, onion, and garlic.

Roast for 40 minutes or until very soft.

Transfer vegetables and any juices to a food processor. Add spinach, cilantro, salt & pepper. Chop until smooth. Add water if needed-I did add the 2 tablespoons water to thin out the sauce a little.

Set aside or refrigerate until arranging enchiladas.

Preheat oven to 400 degrees F. In a bowl combine shredded pork, sour cream, scallions, cilantro and salt. Mix until combined.

On a foil-lined baking sheet lay out tortillas. They will overlap and that is okay. Brush both sides of tortillas lightly with olive oil. Be sure to brush entire surface as this will give you a softer tortilla after baking.

Cover baking sheets with a second sheet of foil.

Bake until soft, about 5 minutes.

In a greased 9x13 baking dish, arrange enchiladas. Spoon out pork mixture down the center of each tortilla and roll up. Place in baking dish seamside down. Cover enchiladas with the roasted tomatillo spinach sauce. You may have some sauce leftover which is good to use on any leftovers.

Sprinkle Parmesan cheese on top.

Bake for 10-12 minutes. While baking, prepare lime crema.

Spoon lime crema over enchiladas and serve. If desired, sprinkle a bit more freshly grated Parmesan on top for garnish. Serve.

In a small bowl add sour cream, mayonnaise, fresh lime juice, lime zest, and salt. Using whisk, mix until combined. Refrigerate until you are ready to serve enchiladas