Creamy Chile Colorado Burritos

Creamy Chile Colorado Burritos are pure comfort food loaded with tender beef, a velvety red chile sauce, gooey cheese, and a soft flour tortilla. Perfect for when you crave something saucy and hearty, this recipe turned an ordinary weeknight into an occasion for my family—we now argue over who gets the last one every time.

The first time I made this, I never expected how much flavor would come from such simple ingredients. Even my pickiest eater asked for seconds and begged for leftovers in her lunchbox.

Ingredients

• Beef chuck roast: gives the burritos their signature fall apart richness. Look for well marbled meat with minimal gristle.
• Hatch Chile Colorado sauce: infuses smoky heat and authentic red chile depth. Choose a jar with no added sugar for best flavor.
• Beef bouillon granules: build meaty umami through the long simmer. Opt for a low sodium version if desired.
• Garlic minced fresh: brings the right note of pungency and savor.
• Diced onion: builds sweetness and body as it cooks down. Use yellow or white.
• Salt and pepper: ties all the flavors together perfectly. Always taste before adding extra.
• Heavy cream: transforms the sauce into pure velvet. For best results use real cream not half and half.
• Flour: helps the sauce reach that luscious thickness. My go to is unbleached all purpose.
• Water: loosens the flour and prevents lumps when thickening the sauce.
• Flour tortillas: create the perfect soft but sturdy wrap. Look for fresh or homemade style when possible.
• Shredded Monterrey jack cheese: melts like a dream and adds creamy tang. Shred your own cheese for the silkiest melt.
• Chopped fresh cilantro: brings a cool herbal finish. Bright green leaves are best.
• Optional toppings: like sour cream pico de gallo and guacamole add color and hit every flavor note.

Step-by-Step Instructions

Prepare the Slow Cooker:

Lightly grease the insert so nothing sticks. Chop the beef roast into a few thick pieces and add them to the cooker with the chile Colorado sauce beef bouillon minced garlic and diced onion. Stir so the sauce coats every piece and cover with the lid.

Slow Cook the Beef:

Set your cooker to low and let everything gently simmer together for six to eight hours. Once done the beef should fall apart easily with a fork and the kitchen will smell incredible.

Shred and Season the Beef:

Lift the beef from the slow cooker with tongs and place it on a large plate. Use two forks to shred it into bite sized pieces. Taste and season with salt and pepper based on your preference.

Preheat the Oven and Prepare the Baking Dish:

Heat your oven to four hundred degrees. Spray a nine by thirteen baking dish with a little oil or nonstick spray and spread a third of a cup of the cooked sauce in the bottom to keep the burritos moist.

Make the Creamy Sauce:

Pour one and a half cups of the cooking sauce into a medium saucepan. Stir in the heavy cream and set on medium heat. In a small bowl whisk together the tablespoon of flour with three tablespoons of water until smooth then whisk this into the sauce. Let it come to a simmer so it thickens just slightly and taste for salt and pepper.

Assemble the Burritos:

Lay the flour tortillas on a flat surface and divide the shredded beef among them. Roll each one snugly and arrange seam side down in the prepared baking dish.

Sauce and Cheese the Burritos:

Pour the creamy red chile sauce evenly over the lined up burritos. Sprinkle all the shredded Monterrey jack cheese on top for the meltiest finish.

Bake Until Bubbly:

Slide the dish into the oven uncovered and bake for about twenty minutes. The burritos should be heated through the cheese melted to perfection and the sauce beginning to bubble around the edges.

Finish and Serve:

Once baked scatter fresh chopped cilantro over everything for color and freshness. Serve piping hot with any or all of your favorite toppings on the side.

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When I first tasted Hatch chiles in New Mexico I knew I had to find ways to use them at home. The way they turn into something creamy and comforting in this dish makes every bite memorable.

Storage Tips

Let the burritos cool completely before covering with foil or transferring to containers. Store in the refrigerator for up to three days. Reheat individual portions in the microwave or oven. You can also freeze baked burritos tightly wrapped for up to two months for quick meals later.

Ingredient Substitutions

You can use pork shoulder instead of beef for a similar result. If you cannot find Hatch chile Colorado sauce try any good quality red chile enchilada sauce. Monterey jack can be swapped with mild cheddar or a blend of Mexican cheeses. For a dairy free version use coconut cream and plant based cheese.

Serving Suggestions

These burritos become a main event with a simple side of Spanish rice and black beans. I love pairing them with a crisp green salad tossed in lime vinaigrette. For a fun party platter cut the burritos in half and offer an array of toppings like sliced radishes or jalapenos.

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Cultural Context

Chile Colorado is a beloved classic in Northern Mexican and Southwestern kitchens blending indigenous chile techniques with Spanish slow cooking traditions. The addition of cream is an American twist that makes the sauce extra rich and crowd pleasing.

Recipe FAQs

→ How to keep burritos from getting soggy?

Let the filling cool slightly before assembling and use just enough sauce inside to keep them moist but not wet. Bake uncovered so excess moisture can evaporate.

→ Can I use a different cut of beef?

Yes, brisket or beef shoulder also works well in this preparation, as both become tender and flavorful after slow cooking.

→ Is hatch chile Colorado sauce spicy?

It typically has a mild to moderate heat, but intensity can vary by brand. Adjust salt and pepper to balance the flavor to your taste.

→ What kind of cheese melts best for this dish?

Monterrey jack cheese melts smoothly and complements the beef and chile flavors, but cheddar or a Mexican cheese blend can also be used.

→ How do I store leftovers?

Let the burritos cool, cover tightly, and refrigerate for up to three days. Reheat in the oven or microwave until thoroughly warmed.