Best Beef Green Chile Enchilada Style Burrito Recipes

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GREEN CHILE BEEF BURRITOS



Green Chile Beef Burritos image

Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 2 dozen.

Number Of Ingredients 11

2 beef sirloin tip roasts (3 pounds each)
4 cans (4 ounces each) chopped green chiles
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt-free seasoning blend, optional
1 cup reduced-sodium beef broth
24 fat-free flour tortillas (8 inches), warmed
Optional: Chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese

Steps:

  • Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEN CHILE BURRITOS RECIPE



Green Chile Burritos Recipe image

The easiest Green Chile Burritos require just a few ingredients, including a seasoned chuck roast and 505 green chile sauce. The whole family loves them!

Provided by Lil' Luna

Categories     Main Course

Time 4h5m

Number Of Ingredients 7

1 chuck roast
1 tbsp Italian Dressing Dry Mix
1 tbsp Hidden Valley Dry Mix
1 tbsp Brown Gravy Dry Mix
1/2 cup water
1-2 cups 505 Green Chile sauce
Tortillas ( (we prefer the uncooked store bought tortillas))

Steps:

  • Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
  • Place chuck roast in your crock pot. Pour ⅓ cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
  • Once Roast is slightly warm, shred it.
  • Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
  • Serve on warm tortillas. ENJOY!

Nutrition Facts : Calories 284 kcal, Carbohydrate 3 g, Protein 29 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKED GREEN CHILI BEEF BURRITOS



Slow-Cooked Green Chili Beef Burritos image

This recipe gets rave reviews every time I make it. The shredded beef has a luscious, slow-cooked flavor that you can't get anywhere else. -Jenny Flake, Newport Beach, California

Provided by Taste of Home

Categories     Dinner

Time 9h30m

Yield 12 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) beef broth
2 cups green enchilada sauce
1 can (4 ounces) chopped green chilies
1/2 cup Mexican-style hot tomato sauce
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
12 flour tortillas (12 inches)
Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream

Steps:

  • Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

Nutrition Facts : Calories 419 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 74 mg cholesterol, Sodium 1175 mg sodium, Carbohydrate 36 g carbohydrate (2 g sugars, Fiber 5 g fiber), Protein 29 g protein.

BEEF AND GREEN CHILE ENCHILADAS



Beef and Green Chile Enchiladas image

Try these easy, cheesy ground-beef enchiladas, complete with sassy sauce and mild chiles.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 lb. lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen corn
1/2 cup sour cream
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
8 oz. (2 cups) shredded colby-Monterey Jack cheese
1 (10-oz.) can Old El Paso™ Enchilada Sauce
6 (8-inch) flour tortillas
Shredded lettuce, chopped tomatoes and additional sour cream, if desired

Steps:

  • Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
  • Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
  • Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
  • Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

Nutrition Facts : Calories 505, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g

BEEF-GREEN CHILE ENCHILADA-STYLE BURRITO



Beef-Green Chile Enchilada-Style Burrito image

This recipe is super easy to make and was inspired by a dish I had when I lived in Phoenix, Arizona. While not as good as the real mexican cooks out west, it is very close. My family loves this dish and it is very economical to make.

Provided by cathy tate

Categories     Tacos & Burritos

Time 4h10m

Number Of Ingredients 6

4-5 lb chuck roast
2 pkg rick bayless fronterra red chile taco sauce or medium enchilada sauce
4 can(s) green chiles, chopped
10-12 large flour tortillas
2 can(s) medium enchilada sauce
2-3 c mexican cheese or colby-jack cheese, shredded

Steps:

  • 1. Place chuck roast in large dutch oven. Pour red chile taco sauce or 2 cans medium enchillada sauce to pan; then add the 4 cans chopped green chiles. Place lid on dutch oven and bake at 325 degrees approximately 3 1/2-4hrs until fork tender. Time may vary according to the size of the roast, keep a check on the roast - do not let sauce and chiles burn.
  • 2. Let roast cool slightly. Shred roast, removing fat, with two forks in same pan that it was cooked in. Mix shredded roast in with the sauce and green chiles that are in the pan.
  • 3. Place the mixture length-wise at the narrow part of the flour tortilla, do not be skimpy but do not get too much in the tortilia. Fold sides inward and then fold up longways into a roll. After you have all the burritos completed, place in a 9x13 pan that has been lightly sprayed with a cooking spray. Pour the 2 cans of medium enchillada sauce over the top of the burritos and top with cheese. Cover and bake at 325 degrees approximately 30 minutes. Remove covering and bake until the cheese has slightly browned.
  • 4. HINT: Spray the bottom side of the aluminum foil (side closest to the pan/cheese) and the cheese will not stick to the aluminum foil.

SLOW-COOKED BEEF BURRITOS WITH GREEN CHILES



Slow-Cooked Beef Burritos with Green Chiles image

I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. -Sally Pahler, Palisade, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 14 servings.

Number Of Ingredients 10

2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 boneless beef chuck roast (4 pounds)
1 can (28 ounces) diced tomatoes
4 cans (7 ounces each) whole green chiles, drained and coarsely chopped
1 large onion, diced
14 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Steps:

  • Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

Nutrition Facts : Calories 355 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 499mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

FABULOUS WET BURRITOS



Fabulous Wet Burritos image

Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.

Provided by Cindy Newell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 16

1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
½ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
½ cup chopped green onions

Steps:

  • Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
  • In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  • Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g

5 MINUTE WET BEEF & GREEN CHILE BURRITOS



5 Minute Wet Beef & Green Chile Burritos image

When I want to get dinner on the table in a hurry, I pull this out of my arsenal. A cut above for a quick meal. For those fans of Mexican food, this quickie will not disappoint.

Provided by Deja A

Categories     Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 11

1 (12 ounce) can roast beef in gravy
1 (7 ounce) can diced green chilies
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup beef broth
2 teaspoons Wondra Flour
1 (15 ounce) can refried beans
1 cup shredded monterey jack pepper cheese
4 flour tortillas
4 tablespoons sour cream

Steps:

  • Place roast beef in saucepan and mash with fork.
  • Mix in green chiles, garlic powder, chili powder, ground cumin,, beef broth and Wondra Flour.
  • Bring to boil and simmer 2 minutes.
  • Place refried beans in a microwave safe bowl, cover with plastic wrap and heat in microwave about 2 - 3 minutes or until heated through.
  • Heat tortillas separately over open flame on stove, turning frequently until heated through or heat on griddle or frying pan, turning once.
  • Place warmed tortilla on plate and spread with refried beans. Remove a serving of beef from saucepan with slotted spoon and place over refried beans. Top with shredded cheese.
  • Fold sides of tortillas in about 2 inches. Roll the burrito, starting with the side closest to you and roll away from you.
  • Ladle some beef & green chile sauce over burrito and top with cheese. Garnish with a dollup of sour cream.
  • Note: If there is a Costco near you, the Kirkland brand canned roast beef is very good.

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