I saw this recipe on Pinterest and I thought it sounded delicious. This was so simple - stew meat slow cooked in enchilada sauce. I like to make my own enchilada sauce, but feel free to use 2 cans of store bought enchilada sauce if you are pressed for time. I whipped up the enchilada sauce the night before and threw everything in the crock pot before I left for work in the morning. It only took about 5 minutes to have dinner on the table when I got home from work. You can serve this with some refried beans and/or Mexican rice. This was one of the most delicious burritos that we've ever eaten. Chicken Legs absolutely loved this. He wanted to eat the whole batch himself! (He didn't, but he wanted to!)
Chile Colorado Burritos
- 2 lb stew meat
- 1/2 cup of tomato sauce
- 1 Tbsp Knorr's Caldo de Tomate
- 1/2 tsp garlic powder
- 3 Tbsp chili powder
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- flour tortillas
- shredded cheese
Make enchilada sauce. In a medium sauce pan, whisk together tomato sauce, Caldo de Tomate, garlic powder, chili powder, flour and chicken broth. Bring to a boil and cook for 5 minutes, stirring constantly.
Place stew meat in 6-quart slow cooker. Cover with enchilada sauce. Cook on low for 8 hours.
Shred beef. On an oven-proof plate, lay out a tortilla. Top tortilla with about 1/3 cup of the meat and some shredded cheese. Roll up into a burrito. Pour some enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
CONNECT WITH PLAIN CHICKEN