Did someone say…grab a margarita and let’s get cooking?

Yes please!!!

Truth be told, I have always loved red enchilada sauce. Green was never my favorite. UNTIL John’s brother made this now famous recipe at our house. It’s so easy and can be doubled to feed a crowd. It may be your new favorite make-ahead Mexican inspired dish.

Think of the ingredients and measurements like you are creating your own burrito masterpiece. Grab a handful of meat and put in the middle of your big tortilla. Spread it out a bit as pictured below. Do you like LOTS of meat? Or enough to comfortably roll into a nice burrito. Just a warning. Overstuffing will make it difficult to roll, but there are no set rules. I say go for it!

Let’s talk pork. In a hurry? Run to your favorite grocery store and pick up a package of pre-cooked shredded pork. OR if you are tempted to make your house smell heavenly and you have the time, slow cook your pork in the oven using your favorite recipe. I do both. I LOVE to slow cook pork butt in my oven for several hours while I’m blogging, cleaning or whatever. Point is, you will need to plan ahead for the slow cooking process or at the last-minute run to the store to get some already cooked.

Be prepared, if your windows are open for all the neighbors to smell the aroma coming from your kitchen, they may be knocking on your door looking for a dinner invitation.

*TIP. If you are planning on making these ahead, I suggest covering the pan with foil and putting in the refrigerator without the green chili sauce. I will pour the sauce on the burritos just before baking.