Chile Colorado Burritos Recipe

3.5 3 3
Chile Colorado Burritos Recipe
Chile Colorado Burritos Recipe photo by Taste of Home
Publisher Photo

Chile Colorado Burritos Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6-1/4 hours

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. Yield: 8 servings.
Originally published as Chile Colorado Burritos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p25

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Chile Colorado Burritos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChile Colorado Burritos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sstetzel User ID: 158954 260996
Reviewed Feb. 8, 2017

"LOVE this burrito recipe! I made the filling in my slow cooker on the weekend. Made the burritos during the week for a quick and tasty meal."

MY REVIEW
MizL User ID: 7093378 260959
Reviewed Feb. 7, 2017

"slow cooker recipes should be slow cooker recipes. Big deal. . .you cook the meat in the crockpot. You still need to dirty a casserole dish and use your oven. This is like a "click bait" post on facebook. SHEESH"

MY REVIEW
pajamaangel User ID: 1603339 252758
Reviewed Aug. 16, 2016

"These burritos were very tasty and so easy to prepare."

Loading Image