Last Updated on September 6, 2025 by Casia Valdés
There’s something deeply comforting about a burrito—especially when it’s filled with slow-cooked beef and blanketed in a creamy, smoky chile sauce. These Creamy Chile Colorado Burritos are the definition of indulgent Tex-Mex flavor. Soft flour tortillas cradle melt-in-your-mouth beef, topped with melted cheese and a luscious sauce made from red chile and cream.
This dish is inspired by the kind of smothered burritos you’d find at a cozy New Mexican diner, but it’s made simple with the help of a slow cooker. I love prepping this in the morning, letting the house fill with the smell of chile and beef simmering together, and finishing it off with a creamy, cheesy oven bake that makes everyone run to the table.
Perfect for family dinners, weekend guests, or freezing for a busy weeknight—this recipe is one you’ll be making again and again.
Table of Contents
Why You’ll Love These Creamy Chile Colorado Burritos
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Tender beef, slow-cooked until fall-apart delicious
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Bold, smoky chile flavor balanced with rich cream
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No-fuss slow cooker method
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Great for meal prep or feeding a crowd
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Cheesy, saucy, and incredibly satisfying
Let’s dig into this hearty, flavor-packed favorite.
Ingredients
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2 lbs boneless beef chuck roast, trimmed and cut into chunks
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1 jar (16 oz) Hatch Chile Colorado sauce (or similar red enchilada-style sauce)
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1 tsp beef bouillon granules (or 1 cube)
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2 cloves garlic, finely minced
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½ cup diced yellow onion
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Salt and freshly ground black pepper, to taste
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½ cup heavy whipping cream
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1 tbsp all-purpose flour
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3 tbsp water
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8 flour tortillas (8-inch, burrito-style)
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1 cup shredded Monterey Jack cheese (or Mexican blend)
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2–3 tbsp freshly chopped cilantro
Optional toppings: sour cream, fresh pico de gallo, guacamole
Instructions
1. Slow Cook the Beef
Lightly grease the insert of your slow cooker.
Place the chunks of beef roast into the slow cooker and add:
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Chile Colorado sauce
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Beef bouillon
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Minced garlic
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Diced onion
Cover and cook on low for 6–8 hours, until the meat is very tender and shreds easily.
2. Shred and Season
Once the meat is done, use tongs to transfer it to a plate or bowl. Shred the beef with two forks.
Season with salt and pepper to taste, then set aside. Leave the sauce in the slow cooker.
3. Prepare the Sauce
Preheat your oven to 400°F (200°C).
Grease a 9×13-inch baking dish and spread about 1/3 cup of the sauce from the slow cooker into the bottom of the dish.
In a medium saucepan, combine:
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1½ cups of the sauce from the slow cooker
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½ cup heavy cream
In a small bowl, whisk together:
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1 tbsp flour
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3 tbsp water
Stir the flour slurry into the creamy sauce. Bring to a gentle simmer over medium heat, stirring until thickened (about 3–4 minutes). Taste and season with salt and pepper as needed.
4. Assemble the Burritos
Divide the shredded beef evenly among the tortillas.
Roll each tortilla up tightly and place seam side down in the baking dish.
Pour the prepared creamy sauce over the top of the burritos and sprinkle with shredded cheese.
5. Bake and Serve
Bake uncovered for 20 minutes, or until the cheese is melted and the sauce is bubbling.
Sprinkle with fresh cilantro just before serving.
Top with optional sour cream, pico de gallo, or guacamole for an extra layer of flavor.
Variations
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Spicy: Add a chopped chipotle in adobo to the sauce before blending.
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Cheese Lovers: Add more cheese inside the burritos before rolling.
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Low-Carb: Use low-carb tortillas or serve the beef and sauce over cauliflower rice.
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Vegetarian: Substitute shredded jackfruit or mushrooms for the beef and use veggie broth.
Tips for Success
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Cut the beef into smaller chunks for faster, more even cooking.
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Use Hatch brand chile sauce for the most authentic flavor.
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Don’t skip the cream—it balances the chile and creates that signature “smothered” texture.
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You can freeze the cooked burritos without the sauce, then thaw and smother with sauce and cheese before baking.
Serving Suggestions
Creamy Chile Colorado Burritos pair perfectly with:
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Cilantro lime rice
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Refried beans or black beans
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Avocado slices
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Corn on the cob
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A crisp green salad with lime vinaigrette
Final Thoughts
If you’re looking for a hearty, comforting meal that’s packed with flavor and guaranteed to please a crowd, these Creamy Chile Colorado Burritos are the way to go. The slow-cooked beef is rich and tender, and the creamy chile sauce takes it over the top. It’s a dish that feels special, but is easy enough for any day of the week. Make a batch—you won’t regret it!
Creamy Chile Colorado Burritos
Ingredients
Method
- Lightly grease the insert of your slow cooker.
- Chile Colorado sauce
- Beef bouillon
- Minced garlic
- Diced onion
- Cover and cook on low for 6–8 hours, until the meat is very tender and shreds easily.
- Once the meat is done, use tongs to transfer it to a plate or bowl. Shred the beef with two forks.
- Season with salt and pepper to taste, then set aside. Leave the sauce in the slow cooker.
- Preheat your oven to 400°F (200°C).
- Grease a 9x13-inch baking dish and spread about 1/3 cup of the sauce from the slow cooker into the bottom of the dish.
- In a medium saucepan, combine:
- 1½ cups of the sauce from the slow cooker
- ½ cup heavy cream
- 1 tbsp flour
- 3 tbsp water
- Stir the flour slurry into the creamy sauce. Bring to a gentle simmer over medium heat, stirring until thickened (about 3–4 minutes). Taste and season with salt and pepper as needed.
- Divide the shredded beef evenly among the tortillas.
- Roll each tortilla up tightly and place seam side down in the baking dish.
- Pour the prepared creamy sauce over the top of the burritos and sprinkle with shredded cheese.
- Bake uncovered for 20 minutes, or until the cheese is melted and the sauce is bubbling.
- Sprinkle with fresh cilantro just before serving.
- Top with optional sour cream, pico de gallo, or guacamole for an extra layer of flavor.
