Wash hands with soap and water. Preheat the oven to 425 degrees and generously grease a baking sheet. Peel the husks off of the tomatillos, wash and dry. Chop the tomatillos. Peel and chop the onion.

Heat a little oil in a large skillet over medium-high heat. Add half the onion and cook until softened. Add the beef and cook, breaking up with a spatula, until browned and cooked through. Stir in the taco seasoning and ¼ cup water and cook until thickened.

Spread the tortillas on the baking sheet. Divide meat and cheese between each tortilla, roll up tightly, and arrange on the pan seam side down. Bake for 15-20 minutes until crisp and golden.

Return the skillet to medium high heat and add a little oil. Add the tomatillos and onion and cook until slightly browned. Add ½ cup water, the green chiles, and season with salt. Cook until thickened, then remove from heat

Serve taquitos with sour cream and tomatillo sauce. This recipe makes 4 servings. Each serving is 2 taquitos. Refrigerate leftovers within 2 hours.