Creamy Chile Colorado Burritos (Print Version)
Tender beef and creamy chile sauce fill tortillas, topped with cheese, fresh cilantro, and optional classic toppings.
# Ingredients:
→ Beef and Sauce
01 -
2 pounds boneless beef chuck roast, cut into 3-4 chunks
02 -
1 jar Hatch Chile Colorado sauce
03 -
1 teaspoon beef bouillon granules
04 -
2 cloves garlic, minced
05 -
1/2 cup diced onion
06 -
Salt and black pepper, to taste
→ Creamy Sauce Preparation
07 -
1/2 cup heavy cream
08 -
1 tablespoon all-purpose flour
09 -
3 tablespoons water
→ Assembly
10 -
8 flour tortillas, 8-inch each
11 -
1 cup shredded Monterrey Jack cheese
12 -
2 tablespoons chopped fresh cilantro
→ Optional Toppings
13 -
Sour cream, for serving (optional)
14 -
Pico de gallo, for serving (optional)
15 -
Guacamole, for serving (optional)
# Instructions:
01 -
Lightly grease the slow cooker with oil spray or a thin layer of oil.
02 -
Place beef chuck roast chunks, Hatch Chile Colorado sauce, beef bouillon granules, minced garlic, and diced onion in the slow cooker.
03 -
Cover and cook on low for 6 to 8 hours until beef is tender and easily shreds.
04 -
Remove cooked beef from slow cooker, leaving the sauce behind. Shred meat with two forks and season with salt and pepper. Set aside.
05 -
Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish and spread 1/3 cup of the sauce from the slow cooker over the bottom.
06 -
Add 1 1/2 cups of sauce from slow cooker to a saucepan. Whisk in heavy cream. In a separate bowl, combine flour and water until smooth, then whisk into saucepan. Bring to a simmer over medium heat, seasoning with salt and pepper. Simmer gently as burritos are assembled.
07 -
Divide shredded beef evenly among tortillas. Roll tightly and arrange seam-side down in prepared baking dish.
08 -
Pour creamy sauce evenly over burritos and sprinkle with shredded Monterrey Jack cheese.
09 -
Bake uncovered in preheated oven for approximately 20 minutes until cheese is melted and sauce is bubbling.
10 -
Top with fresh cilantro. Serve with sour cream, pico de gallo, and guacamole as desired.
# Notes:
01 -
For best results, use chuck roast as it becomes tender after slow cooking and absorbs flavors well.