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Chile Colorado Burritos

Name: Chile Colorado Burritos
Prep time: 20 min
Cook time: 6 h 15 min
Total time: 6 h 35 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 6-1/4 hours

Makes

8 servings

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

Chile Colorado Burritos Recipe photo by Taste of Home

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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

Directions

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

1 burrito (calculated without beans): 414 calories, 19g fat (8g saturated fat), 86mg cholesterol, 889mg sodium, 33g carbohydrate (1g sugars, 3g fiber), 31g protein.

Chile Colorado Burritos

Ingredients

Directions

Nutrition Facts

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