These amazing Cheesy Smothered Pulled Pork Burritos are stuffed with a slow cooked smoky pulled pork, diced green chiles, and rice mixture covered in green enchilada sauce and smothered with gooey melted Monterey Jack cheese.
Scroll to the bottom for a full recipe card.
We make this Smoky Pulled Pork recipe ahead of time to use in this burrito recipe.
This easy dish makes a great lunch, dinner or impressive romantic date night for two.
How to make Cheesy Smothered Pulled Pork Burritos:
Preheat the oven to 400 degrees F (200 C).
Prepare the rice according to the package directions.
In a medium bowl, toss the smoky pulled pork with 1/2 cup of the green enchilada sauce, chili powder, cumin, diced green chiles, cilantro, prepared rice, salt and pepper.

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Spray an oven safe baking dish with non-stick cooking spray. I love using this oven safe 6.5 x 14.25 inch platter but you could also use an 8 x 8 inch baking dish.
Spread 1/4 cup of green enchilada sauce on the bottom of the dish.

Scoop half of the pork mixture into each tortilla.

Sprinkle with 1/2 cup of Monterey Jack cheese, divided evenly between the two.
Roll up the burritos, folding the ends in like an envelope as you roll.

Place the burritos seam-side down in the prepared baking dish.
Pour the remaining green enchilada sauce over the burritos.

Sprinkle with the remaining 1/2 cup Monterey Jack cheese.

Bake in the preheated oven for 20 minutes until the burritos are heated through and the cheese is melted.

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Cheesy Smothered Pulled Pork Burritos

These amazing Cheesy Smothered Pulled Pork Burritos are stuffed with a slow cooked smoky pulled pork, diced green chiles, and rice mixture covered in green enchilada sauce and smothered with gooey melted Monterey Jack cheese.
Ingredients
- 1/4 cup white rice
- 1/2 lb smoky pulled pork
- 15 oz can green enchilada sauce
- 1/8 tsp chili powder
- 1/8 tsp cumin
- 4 oz can diced green chiles
- 1/2 tsp dried cilantro
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 cup shredded Monterey Jack cheese (divided)
- 2 burrito-sized tortillas
- 1 green onion for garnish
Instructions
- Preheat oven to 400 degrees F (200 C).
- Prepare rice according to package directions.
- In a medium bowl, toss smoky pulled pork with 1/2 cup of green enchilada sauce, chili powder, cumin, diced green chiles, cilantro, prepared rice, salt and pepper.
- Spray an oven safe baking dish with non-stick cooking spray. I love using this oven safe 6.5 x 14.25 inch platter but you could also use an 8 x 8 inch baking dish.
- Spread 1/4 cup of green enchilada sauce on bottom of baking dish.
- Scoop half of pork mixture into each tortilla.
- Sprinkle with 1/2 cup of Monterey Jack cheese, divided evenly between the two.
- Roll up burritos, folding the ends in like an envelope as you roll.
- Place burritos seam-side down in prepared baking dish.
- Pour remaining green enchilada sauce over burritos.
- Sprinkle with remaining 1/2 cup Monterey Jack cheese.
- Bake 20 minutes or until burritos are heated through and cheese is melted.
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Nutrition Information:
Yield:
2Serving Size:
1 burritoAmount Per Serving: Calories: 1048 Total Fat: 42g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 119mg Sodium: 3875mg Carbohydrates: 117g Net Carbohydrates: 0g Fiber: 16g Sugar: 33g Sugar Alcohols: 0g Protein: 52g
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