SAUCE:
6 poblano chiles, roasted, seeded and chopped
2 lbs. tomatillos, roasted until tender, leaving burnt skin on
2 cloves garlic, chopped
6 leaves of romaine lettuce chopped
1/2 cup cilantro chopped
1 1/2 tsp. salt
2 cups chicken broth
2 tbsp. oil

Place all ingredients in food processor. Process until smooth pureé. In saucepan, heat oil, add puree and cook over medium heat until sauce thickens.

FILLING:
2 lbs. Yucatan Sausage
1 tbsp. of chopped cilantro
1/2 cup chopped scallion tops
2 tbsp. chopped red bell pepper

Break apart sausage in saucepan and cook until brown. Add cilantro and red bell pepper. Remove from heat.

TO ASSEMBLE:
1 1/2 dozen corn tortillas
oil 1/2 inch deep for frying
1/2 lb. jack, fetta, farmer or Mexican queso grated

Heat oil in frying pan and fry tortillas only until softened. Remove from pan. Place some filling across middle of tortilla add a little cheese and roll. Place seam down, side by side in baking dish. Spoon sauce over top. Sprinkle remaining cheese. Garnish with black olives. Bake at 350° for about 20-30 minutes. May be served with sour cream and avocado slices.