Swimming Pool Birthday Soiree

Got myself into trouble again! I was asked to host a birthday party on short notice. Just got back from a five day vacation and was feeling lazy and relaxed. Did I do it? Yes! Am I happy? Yes, except for the dishes now needing my attention and the over-flowing garbage. Why do parties create such a mess? On the positive side, there are a lot of scrumptious left-overs.

I decided to make an old stand by and always a party pleaser, "Chili Verde." You can't go wrong with this delicious and easy dish! I never measure anything but here is enough info. to get you started.....Lets face it, everything depends on your taste buds....I 'm not much for anything too spicy, you can't taste the subtle flavors if it is too hot and flaming!

Chili Verdi/Easy

Ingredients:

Cook's choice.... Two pounds of chicken breast or two pounds of pork loin.
One 30 oz. can vegetarian refried beans.
Two cans of Green chile enchilada sauce.
One 7 oz. can diced mild green chilies.This gives it a spicier taste but is not absolutely necessary.
One pound of finely shredded Mexican four cheese blend or shred any kind of cheese you have.
Six ounce can of large ripe olives.
Ten inch flour burritos... ten count.
Cook's choice.... Chicken/Beef or vegetarian bouillon cubes or powder.
One medium size ripe tomato.
Eight cloves of garlic.
Ground Cumin.
Sour cream/optional

Boil two pounds chicken breast/pork loin until tender. Save broth if needed later. Add chopped meat to two 28 oz. cans of Green Chile Enchilada sauce. I use "LasPalmas" green chile sauce.
Chop one large onion, and if you feel like it, eight garlic cloves. Add two tablespoons of ground cumin. For added flavor I always add two Tablespoons chicken or beef boullion...whatever I happen to have on hand. If you are vegetarian skip the meat and add four vegetarian boullion cubes....then I would definitely add the garlic for more flavor.
Cook over medium heat until sauce thickens....about an 30 minutes or so. You'll know!
Scoop two cups of sauce from the top of the sauce pan. If you do not have enough sauce...now is the time to add the left over meat stock. You do want the sauce thick so use your own judgement! Put sauce into a bowl large enough to accommodate a ten inch flour tortilla. There's ten in a pack. I usually make six really large burritos but if you make them smaller and more manageable you might want to use all ten. I like to use "El Aguila" flour burritos. Dip Burrito into sauce...cover both sides. Place on large plate or a flat platter so that you'll have room to fill and fold the burritos.
Now comes the fun! While your sauce is continuing to thicken you get to open a large can of refried beans. I use vegetarian refried beans. Make a line of beans across the burrito using as many or as little as you want. Leave a couple of inches at each end of the burrito free of ingredients so you can fold it. No big deal....any which way will do......but you should try to fold it as best you can so it will look nice!
But before you fold it you need to add finely shredded Mexican four cheese blend, or, whatever you have on hand. No big deal cheese is cheese. When I am in a hurry sometimes I just cut block cheese in strips it still melts and tastes just as good! I add two pinches or more if I'm in a cheesy mood. Next, I add chopped black olives to taste. Finally it is time to add the thickened meat sauce. Put two tablespoons of the verde meat sauce on top of the cheese, olives and beans. My husband likes sour cream so this is the time he adds this ingredient. Lastly, fold burritos and place in 8 by 11 inch Pyrex oven proof container.
Sprinkle cheese all over the top then sprinkle some sliced black olives. Complete your masterpiece by artistically placing fresh chopped tomatoes on top. Bake at 350 for about 30 minutes. Enjoy!