Chile Colorado Burritos


   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!

Chile Colorado Burritos
Recipe slightly adapted from: Food Pusher

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

Directions: Spray crock pot with non-stick spray. Add in the stew meat, enchilada sauce, green chiles and beef bullion cubes. Put lid on, and turn on Low heat. Cook for 8-9 hours.

After 8 or 9 hours, remove lid from crockpot 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 the 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!


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  1. says

    I can relate SO much Holly – I think I must have Spanish in my blood somewhere. I LOVE Mexican food and it’s always my first choice anytime too. This sounds like a fantastic recipe. Your photos look sooooo de-lish! MMMM!

  2. says

    This may be a dumb question but I don’t have much experience with bouillon. Do I just put the cubes of bouillon in the crock pot as is or do I dissolve them in some water first and put that water in the crock pot? Thanks for your blog! I love it and have made several things already and they have all been awesome! My favorite so far is the chocolate chip pudding cookies.

  3. says

    This looks so yummy! I just made enchiladas and posted the recipe on my blog yesterday so we are both on the same wavelength. 😉

    Found you by way of Pinterest and will be adding you to my rss feed!

  4. says

    I’m so excited to be making these tonight. I’m wondering if you’ve ever used a Chuck Roast for the meat? It’s what I have thawed and thought it would be fine because it makes great shredded beef.

  5. says

    just made these. the flavor of the was great but there is not much body to the burritos. next time i will add a layer of refried beans and maybe some spanish or cilantro rice.

  6. Morgan says

    I’ve never taken the time to comment on anything before but this recipe deserves it! Amazing! Delicious sauce and so satisfying without the tortillas! Yum. Thanks for sharing!

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