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Creamy Chile Colorado Burritos

Slow-cooked beef burritos smothered in creamy red chile sauce. Easy, cheesy, and delicious!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 2 lbs boneless beef chuck roast trimmed and cut into chunks
  • 1 jar 16 oz Hatch Chile Colorado sauce (or similar red enchilada-style sauce)
  • 1 tsp beef bouillon granules or 1 cube
  • 2 cloves garlic finely minced
  • ½ cup diced yellow onion
  • Salt and freshly ground black pepper to taste
  • ½ cup heavy whipping cream
  • 1 tbsp all-purpose flour
  • 3 tbsp water
  • 8 flour tortillas 8-inch, burrito-style
  • 1 cup shredded Monterey Jack cheese or Mexican blend
  • 2 –3 tbsp freshly chopped cilantro
Optional toppings: sour cream, fresh pico de gallo, guacamole

Method
 

Slow Cook the Beef
  1. Lightly grease the insert of your slow cooker.
Place the chunks of beef roast into the slow cooker and add:
  1. Chile Colorado sauce
  2. Beef bouillon
  3. Minced garlic
  4. Diced onion
  5. Cover and cook on low for 6–8 hours, until the meat is very tender and shreds easily.
Shred and Season
  1. Once the meat is done, use tongs to transfer it to a plate or bowl. Shred the beef with two forks.
  2. Season with salt and pepper to taste, then set aside. Leave the sauce in the slow cooker.
Prepare the Sauce
  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. In a medium saucepan, combine:
  4. 1½ cups of the sauce from the slow cooker
  5. ½ cup heavy cream
In a small bowl, whisk together:
  1. 1 tbsp flour
  2. 3 tbsp water
  3. 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.
Assemble the Burritos
  1. Divide the shredded beef evenly among the tortillas.
  2. Roll each tortilla up tightly and place seam side down in the baking dish.
  3. Pour the prepared creamy sauce over the top of the burritos and sprinkle with shredded cheese.
Bake and Serve
  1. Bake uncovered for 20 minutes, or until the cheese is melted and the sauce is bubbling.
  2. Sprinkle with fresh cilantro just before serving.
  3. Top with optional sour cream, pico de gallo, or guacamole for an extra layer of flavor.