Best Chile Colorado Burritos Recipes

SLOW COOKER CHILE COLORADO BEEF BURRITOS

Slow Cooker Chile Colorado Beef Burritos image

Yield 6-8

Number Of Ingredients 12

Ingredients

2 pounds stew meat (cubed)
1 (19 ounce) can enchilada sauce
2 beef bouillon cubes
1 onion (diced)
1 (4 ounce) can diced green chiles
2 Tablespoons chipotle pepper sauce
1 teaspoon cumin
1/2 teaspoon oregano
Salt and pepper, to taste
1 (16 ounce) can refried beans
8 burrito-size flour tortillas
2 cups shredded Colby Jack cheese (any kind will work)

Steps:

Spray your slow cooker with non-stick cooking spray.
Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.

CHILE COLORADO BURRITOS

Chile Colorado Burritos image

When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest-except in my kitchen! -Kelly McCulley, Des Moines, Iowa

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
2 cans (10 ounces each) enchilada sauce
1 teaspoon beef bouillon granules
1 can (16 ounces) refried beans, optional
8 flour tortillas (8 inches)
1 cup shredded Colby-Monterey Jack cheese
Chopped green onions, optional

Steps:

In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.

Nutrition Facts : Calories 414 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 889mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

CHILE COLORADO BURRITOS

Chile Colorado Burritos image

Make and share this Chile Colorado Burritos recipe from Food.com.

Provided by Jazz Lover

Categories One Dish Meal

Time 7h10m

Yield 5-7 burritos

Number Of Ingredients 6

Ingredients

1 1/2-2 lbs stew meat
1 (19 ounce) can mild enchilada sauce
2 beef bouillon cubes
16 ounces refried beans (optional)
5 -7 burrito-size flour tortillas
1 cup shredded cheddar cheese

Steps:

Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
Heat refried beans in a saucepan.
Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans.
Roll into a burrito.
Place in a baking dish.
Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover.
Sprinkle cheddar cheese.
Broil until cheese is bubbly, about 2-4 minutes.