Creamy Chile Colorado Burritos (Print Format)
Shredded beef, creamy chile sauce, soft tortillas, and melted cheese for a comforting, savory dish.
# Ingredients:
01 -
2 pounds boneless beef chuck roast
02 -
1 jar Hatch Chile Colorado
03 -
1 teaspoon beef bouillon granules
04 -
2 cloves garlic, minced
05 -
1/2 cup diced onion
06 -
Salt and pepper, to taste
07 -
1/2 cup heavy cream
08 -
1 tablespoon flour
09 -
3 tablespoons water
10 -
8 (8-inch) flour tortillas
11 -
1 cup shredded Monterrey Jack cheese
12 -
2-3 tablespoons chopped fresh cilantro
13 -
Sour cream (optional topping)
14 -
Pico de gallo (optional topping)
15 -
Guacamole (optional topping)
# Steps:
01 -
Lightly grease a slow cooker.
02 -
Cut roast into 3-4 chunks and add to slow cooker with chile Colorado, bouillon granules, garlic, and onion.
03 -
Cover and cook on low for 6-8 hours, or until meat is tender.
04 -
Remove meat from slow cooker (leave sauce) and shred with two forks. Season with salt and pepper, to taste. Set aside.
05 -
Preheat oven to 400 degrees Fahrenheit.
06 -
Lightly grease a 9x13 inch baking dish. Spread 1/3 cup of the sauce from the slow cooker in the bottom of the dish.
07 -
Place 1 1/2 cups of the sauce from the slow cooker into a medium saucepan. Whisk in cream. In a small bowl, whisk together flour and water, then whisk the mixture into the sauce. Bring to a simmer over medium heat and season with salt and pepper, to taste. Simmer while preparing the burritos.
08 -
Divide the shredded beef evenly between the tortillas. Roll up and place seam side down in the prepared baking dish.
09 -
Pour the sauce over the burritos. Sprinkle with the shredded cheese.
10 -
Bake uncovered for about 20 minutes, or until cheese is melted and sauce begins to bubble.
11 -
Sprinkle with cilantro before serving. Serve with sour cream, pico de gallo, and guacamole, if desired.