Smothered Chili Verde Burritos

I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  lb  cubed  pork tenderloin (or chicken)
• 2  seeded and chopped  jalapenos
• 1  diced green bell pepper
• 2  diced  small tomatillos
• 1  cup  chopped onion
• 2  cups  chicken stock
• 2  tablespoons cornstarch
•  salt
•  pepper
• 1 (16 ounce) can  refried beans (I like Rosarita)
• 3  cups cheddar cheese
• 8  flour tortillas (or wheat tortillas for all of you health cautious people)

Directions

1. Heat oil in large skillet.
2. Add diced onions and sauté until onions are translucent.
3. Add cubed meat salt and pepper to taste and cook until done.
4. Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.
5. Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
6. Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
7. Warm tortillas.
8. Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
9. When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
10. Heat in a 350 degree oven until cheese is melted.