Cafe Rio Burritos

For the sauce:

1 small can diced green chilies
1 (7 oz.) can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat 

and let simmer for at least 20 minutes. Serve warm. You can also refrigerate

it overnight after simmering if you are making it in advance. Just reheat in the

small saucepan before serving.

For the burrito:
1 LARGE tortilla
1 large scoop rice (cooked with cilantro and lime juice)
1 large scoop beans
1 large scoop shredded pork or chicken
Shredded Monterey Jack cheese, to taste
Green Enchilada Sauce (see recipe above)
Lettuce
Pico de gallo
Guacamole
Sour cream

Roll up rice, beans, pork or chicken, cheese, and green sauce in large tortilla 

to form the burrito.  Slather with a big ladle full of the green sauce and top with

additional Monterey Jack cheese. Place in the oven at 450-degrees until

cheese is melted. Serve with lettuce, pico de gallo, guacamole, and/or

sour cream.  I like to top it off with the Cafe Rio Cilantro Ranch Dressing!

Recipe from www.favfamilyrecipes.com.