I am obsessed with Mexican food. My hubby will agree. Whenever we go out to eat I always vote for a Mexican restaurant, and he always looks at me like I’m nuts and says, “Seriously?” Ha!
I can’t get enough. The flavors, textures, everything about it is so good! These Chile Colorado Burritos were some of the best I’ve ever made (and devoured). They’re a crock pot meal (HOLLA!) which makes them even more amazing. Anything that makes my life a little easier is amazing to me.
This is a ‘throw everything in the crock pot’ meal before you head to work, and when you come home, your house will smell deeelish, and with only 5 more minutes of prep time, dinner will be ready!
- 2 pounds stew meat or other cubed beef
- 1 (28 oz) can mild red enchilada sauce ( I only used 3/4 of the can)
- 1 (4 oz) can diced green chilis
- 2 beef bullion cubes
- 2 cups shredded cheddar cheese
- 7 burrito-size, flour tortillas
- Spray inside of crock pot with non-stick spray. Add in the stew meat, enchilada sauce, green chiles and beef bullion cubes. Cover with lid and turn on low heat. Cook for 8 to 9 hours.
- After 8 or 9 hours, remove lid from crock pot and stir mixture together. The meat is ready, if it easily breaks apart. Using a slotted spoon, place 1/2 cup of meat mixture into the center of one tortilla. Roll up burrito-style and place into a 9×13 baking dish. Repeat with all tortillas.
- Spoon the remaining sauce over the tops of burritos, and sprinkle with shredded cheddar cheese. Place under broiler in the oven, for 5 minutes or until cheese is melted and bubbly. Serve burritos with all your favorite toppings. (Salsa, sour cream, guacamole, etc) Enjoy!