Smothered Burritos

This was all that was left from a 9x13 pan of these burritos (we all like them at our house)

2 tbsp. vegetable oil
3 tbsp. flour
1 or 2  four-ounce can of green chilies
about three cups cubed or shredded cooked pork divided (mine was just a pork roast cooked in the crock-pot so it was shredded)
1 tsp chili powder
1/2 tsp. chicken bouillon
about 1 cup water or chicken broth
8-10 flour or corn tortillas
3 cups refried beans
Grated cheese

Heat 2 tbsp oil in a large skillet. Stir in flour to make thick paste.  Add 1 cup of pork (juice included if there is any), green chilies, chili powder, chicken bouillon, and about a cup of water (or chicken broth) if you don't have enough juice from the pork.  Cook and stir over medium heat until thickened and bubbly.  Turn to low until you need it.  Spread about 1/3 cup refried beans, some pork, and a little cheese, in each tortilla.  Fold up burrito style.  Place burritos in greased 9x13 dish.  Cover with all the pork/green chile sauce and a little more cheese.  Bake at 350 for 30 min. or until cheese is melted and sauce is a little bubbly.
Optional: after plating add a little sour cream on top.

Chicken Tortilla Soup

{I got this yummy soup recipe from Jacque Edwards and made it for the Fabulous Friday soup assortment.}

1 small onion, chopped
1 clove garlic, crushed
2 tbsp vegetable oil
1 4oz. can chopped green chilies, undrained
2 cans chicken broth (You can use bouillion and make your own broth)
1 can beef broth
2 cans cream of chicken soup, undiluted
1-1 1/2 lbs. cooked chicken (cubed or shredded)
1 cup water
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder

Toppings on the side: avocados, shredded cheese, tortilla strips, and cilantro.

Saute onion and garlic in hot oil in a large sauce pan. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 15-20 minutes.