Easy Chile Verde Burritos

Submitted by: Val H.

5-6 pork chops
1 can chopped green chilies
3 cans old El Paso Green chile sauce
tortillas

Cook pork chops in crock pot covered in sauce and chilies for 2 and 1/2 hours on high or 4 hours on low. When meat is cooked and tender shred the meat with a fork and return to crock pot in green chile sauce. Spoon meat onto tortillas roll and cover in sauce then smother with cheese. Microwave for about 45 seconds to melt the cheese on the tortillas.

Bean Dip Burritos

I kinda made this recipe up because, well, I just did.

• Take a can of bean dip (or refried beans) & rotel (the diced kind with green peppers).
• Mix together so it's not all dry and nasty. In my opinion, the more rotel, the better!
• Spread down the middle of a tortilla shell.
• Add shredded cheese to top of mixture before rolling tortilla up.
• Spray PAM in glass baking dish.
• Slice cheese over the top. 30 minutes @ 350*. When done they will be light brown and crispy on top.
• Add tomato, avocado & green onion (Mike doesn't do the avocado or green onion so he has sour cream instead).
• Serve with queso & chips or spanish rice or both!

*Note: If your tortillas are dry, they won't roll up very easily and things can get pretty messy. It also helps if you do a fold at the bottom of the burrito so your goodies don't leak out. :o)

*Images for burritos: