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Chile Colorado Burritos

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
  • Total Time
    Prep: 20 min. Cook: 6-1/4 hours
  • Makes
    8 servings

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.

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