Heat oil, as needed, in skillet and warm tortillas, one at a time. Preheat oven to 375-degrees. Oil a 9x13 glass casserole dish. Place some pork, cheese, 1 tsp. cream, scallions, and salt down center of each tortilla. Roll and place seam-side-down in dish. Cover with foil and bake 30 minutes. Meanwhile, put tomatillos, cilantro, and chilies in a blender. Blend until smooth. Stir in sour cream. Salt as needed. Spoon sauce over enchiladas.