I hope you're not tired of sweet pork after my post last Friday about those amazing Sweet Pork Nachos, because I have one more recipe using it today.
I'm not messing with you here: I think I have tried just about every smothered burrito recipe under the sun. They are all lovable in their own way, but the enchilada sauce that is used in most smothered burrito recipes just doesn't do it for me.
But I've been making this green chile sour cream sauce for a few years and using it over regular old bean and cheese burritos. It is divine, and I've been known to drink it straight from the pot like soup. Inspiration finally struck, and I wondered how amazing might it be to use this awesome green chile sour cream sauce over a stuffed-to-the-gills heavenly sweet pork burrito? The answer, it turns out, is really amazing.
The burritos are packed with a bright lime rice, pinto beans, cilantro and my favorite sweet pork ever (and I'm telling you, I have tried every sweet pork--this is The One).
While it bakes, you'll make a really quick sauce using some chicken broth, sour cream, and green chiles. I can't even understand how such everyday ingredients can come together to make such a HECK YES sauce.
(adapted from Mel's Kitchen Cafe)
1 tablespoon butter
1 cup white rice
2 cups chicken broth
juice and zest of 1 lime
3/4 teaspoon salt
1/4 teaspoon pepper
Melt butter in medium saucepan, and add rice. Cook and stir over medium-high heat for 1-2 minutes, then add remaining ingredients. Bring to a boil, cover, and reduce heat to simmer. Cook 15 minutes, remove from heat, and let sit for 5-10 minutes before removing lid.
1 recipe Sweet Pork
1 recipe Lime Rice (above)
1/2 cup chopped cilantro
1 can pinto beans, drained and rinsed
Combine filling ingredients.
12 flour tortillas
1 1/2-2 cups grated Cheddar cheese
optional toppings, to garnish finished burritos: chopped tomato, green onion, chopped cilantro, chopped avocado
Preheat oven to 350 degrees, and spray 2 9x13" pans with nonstick spray. Spread filling in center of tortillas and top with 1-2 tablespoons cheese. Tuck in ends and roll up, placing seam-side down in pans. Bake in preheated oven 10-15 minutes. Top with sauce (recipe below).
(adapted from BHG)
2 tablespoons butter
3 tablespoons flour, divided
1 cup chicken broth
8 ounces sour cream (full fat is best!)
1 4-ounce can diced green chiles
In a small bowl, combine sour cream with 2 tablespoons flour; stir thoroughly to mix.
In a small saucepan, melt butter over medium heat. Stir in 1 tablespoon flour, and cook for 1 minute. Gradually add in chicken broth, stirring constantly. Cook and stir until thickened and bubbly, then cook and stir an additional minute. Mix in sour cream and green chiles. Cook and stir until thickened and bubbly, then cook and stir an additional minute. Serve over burritos.
If you'd like to try out new Reynolds™ heat & eat containers, you can find them at Target in the paper goods aisle!