Slow-Cooked Green Chili Beef Burritos

Total Time

Prep: 30 min. Cook: 9 hours


12 servings

Updated: Dec. 17, 2022
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


  • 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 chiles
  • 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


  1. 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.
  2. 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 chiles, tomato sauce, salt, garlic powder and pepper.
  3. 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

1 each: 419 calories, 17 g fat (6 g saturated fat), 74 mg cholesterol, 1175 mg sodium, 36 g carbohydrate (2 g sugars, 5 g fiber), 29 g protein.

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