One of the greatest ways to use up leftover meat from a roast is to fill a burrito or taco with it. In these burritos I used leftover shredded pork, wrapped them in whole wheat tortillas, then smothered them with green enchilada sauce. You can use red if you like, or both. Be sure to grease your casserole dish first so the burritos don’t stick!
- 1 pound shredded cooked pork
- 1 cup corn kernels (frozen is fine)
- 2 cups shredded Mexican blend cheese, divided
- 4 green onions, sliced
- ½ bunch cilantro, chopped
- 1 28-ounce can green enchilada sauce
- Whole wheat flour tortillas (4-6)
- Shredded lettuce, for serving
- Diced tomatoes, for serving
- Slice avocado, for serving
- Combine the pork with the corn, 1 cup of the cheese, green onions, cilantro, and ½ cup of the enchilada sauce and mix well.
- Grease a casserole dish and then pour a small amount of enchilada sauce on the bottom to cover the dish.
- Divid mixture between the tortillas (use more filling if you like them big, or less if you want to stretch to to more burritos), fold sides in, then roll up. Lay seam side down in the baking dish and repeat with the rest of the filling and tortillas.
- Pour the remaining sauce over the top and sprinkle the rest of the cheese over the burritos. Bake uncovered at 375 degrees until hot and bubbly, about 30 minutes.