Chile Colorado Burritos are the most incredible and flavorful beef burritos you’ll ever taste. The meat slow cooks in the crock pot, so you don’t have to worry about it until you’re ready to eat!
I am obsessed with Mexican food. My hubby will agree. It is without a doubt, my favorite comfort food. 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!
The flavors and textures in Mexican cuisine is so good. I can’t get enough. These Chile Colorado Burritos were some of the best I’ve ever made (and devoured). It’s a crock pot meal 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 delicious! With only 5 more minutes of prep time, dinner will be ready quickly!
Chile Colorado Burritos
Ingredients
- 2 pounds stew meat or other cubed beef
- 1 can (28 ounces) mild red enchilada sauce ( I only use about 3/4 of the can)
- 1 can (4 ounces) diced green chilis
- 2 beef bullion cubes
- 2 cups shredded cheddar cheese
- 7 burrito-size flour tortillas
Instructions
- 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!
I’m totally obsessed with Mexican food too. These look off the charts fabulous!!!
Sounds great! And your photography is KILLER! Printing as we speak…..
Hugs, T
Yum. I think I saw something similar on Chef in Training. I drooled both times! PINNED.
Oh, do these ever look delicious! I’m also a big fan of Mexican food ~ probably because my husband worked there for over a year and we’d travel there quite often.
Oh my – this sounds yummy!
Mmmm! Nice work! The burrito looks perfect. 🙂
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!
Gah! If I can just hold out a little longer for my cleanse, then I’ll be making this asap!
I totally love Mexican food, too. These look delish! I love the Holla!
I am good with eating Mexican food all the time too!!! Love all the fun spicy flavors! This looks way awesome!!!
Definitely my kind of recipe!
Simple and delicious!!!! Loved it!
Hi! This looks yummy! What kind of crock pot do you have and how old is it? Because the cooking time depends a lot on the brand and when it was made. Thanks
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.
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!
I made these for dinner tonight and they were awesome! We will definitely be making them again and, of course, I shared this link with all of my Facebook friends to come over and try them out too! Thanks for sharing this recipe!
I love this recipe & I’ve featured it in my Cinco de Mayo Recipes Roundup over on my blog, Anyonita Nibbles. I’ve also joined your sites & started following you socially! You can find the roundup here: https://anyonitanibbles.blogspot.co.uk/2013/05/cinco-de-mayo-recipe-roundup.html I hope you’ll stop by & share the roundup with your followers! 🙂 Happy Cinco de Mayo!
Holly,
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.
Thanks,
Michelle
I love mexican food, and this sounds easy and delicious. Thanks!
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.
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!
Yay! Glad you enjoyed it 🙂
Hi,
I really want to try this receipe, but I am wondering what kind of enchilada-sauce you use. I live in Norway so we might not have it, but I ask anyway.
Kari
Hi Kari! I love the brand Old El Paso’s enchilada sauce. I’m not sure if you can get it in Norway, but really any mild red enchilada sauce should work fine in this recipe. 🙂
Made this tonight for dinner and it’s amazing! It’s definitely being added to my meal rotation! Thank you so much!
BEST DINNER I’VE MADE THIS YEAR!!!!
Thank you!
Was just wondering if I could add some fresh spinach to this recipe. If so when would you suggest putting it into the crock pot. I have some that I have to use. If it won’t work in this recipe just let me know.
Janet I wouldn’t add the spinach to the crock pot when the beef is cooking. I would add it when you are rolling the meat up into burritos. Then bake as directed. I think it’ll be really yummy with the spinach 🙂