Smothered Chili Verde Burritos

• 1 lb cubed pork tenderloin (or chicken)
• 2 seeded and chopped jalapenos
• 1 diced green bell pepper
• 2 diced small tomatillos
• 1 cup chopped onion
• 2 cups chicken stock
• 2 tablespoons cornstarch
• salt
• pepper
• 1 (16 ounce) can refried beans (I like Rosarita)
• 3 cups cheddar cheese
• 8 flour tortillas (or wheat tortillas for all of you health cautious people)

1. Heat oil in large skillet.
2. Add diced onions and saute until onions are translucent.
3. Add cubed meat salt and pepper to taste and cook until done.
4. Add chopped jalapenos, diced green bell pepper, and tomatillos. Saute for 4 minutes.
5. Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
6. Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
7. Warm tortillas.
8. Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
9. When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
10. Heat in a 350 degree oven until cheese is melted.

pork tenderloin, jalapenos, green bell pepper, tomatillos, onion, chicken stock, cornstarch, salt, pepper, beans, cheddar cheese, flour tortillas

Taken from www.food.com/recipe/smothered-chili-verde-burritos-386592 (may not work)