I could easily eat Mexican food for every meal for the rest of my life. Because I didn’t want to get groceries this weekend, I decided to raid the pantry for anything to make a meal. I had all of this on hand, but you might not. This is relatively mild, so you can add jalapenos to the filling or add your favorite hot sauce to the sauce I made.
Ingredients

Filling

  • 2 cups Brown Rice
  • 1 ½ lbs Pulled Pork Tenderloin
  • 1 cup Pepper Jack Cheese, grated
  • 1 can Rotel
  • 1 can Green Chiles
  • 2 teaspoons Onion, Dried
  • 2 teaspoons Paprika, Ground
  • 2 teaspoons oregano, Dried
  • 1 teaspoon Pepper
  • 8 flour tortillas

Sause

  • 3 tablespoon butter
  • 3 tablespoons flour
  • ¼ teaspoon garlic, minced
  • 2 cups chicken broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup Pepper Jack Cheese, grated
  • 1/2 cup sour cream

IMG_4288

Directions

  1. Preheat oven to 400° F. Spray down a 9×13 pan with cooking spray.
  2. Bring a large pot to a boil, and cook the brown rice to the directions on the packaging. Once this is done, drain it and put it into a big bowl.
  3. Now stir in the shredded pork, cheese, Rotel, green chiles, onion, oregano, and pepper. Measure out about ¼ cup of this and add it to a tortilla. Roll it up and place seam side down into the dish. You should be able to put eight burritos into the pan.
  4. Bake them in the oven for 20 minutes while you prepare the sauce.
  5. In a medium saucepan, melt the butter. Then stir in the flour to create a roux. Continuously whisk this for two minutes.
  6. From there, add the garlic and chicken broth. Allow this to simmer for five minutes while continuing to whisk it.
  7. Add remaining ingredients of cumin, salt, pepper, ⅓ cup cheese, and cream cheese to pot. By this time the sauce should be thick.
  8. Pour this over the burritos once they are done baking, and add remaining ⅔ cup cheese on top.
  9. Put the dish back in the oven for 15 minutes.