Chile Colorado Burritos {Slow Cooker}

Slow Cooker Chile Colorado Burritos – stew meat slow cooked in a homemade enchilada sauce – wrap meat in tortillas and top with cheese to serve. OMG! AMAZING! We always double the recipe for leftovers.

Slow Cooker Chile Colorado Burritos - stew meat slow cooked in a homemade enchilada sauce - wrap meat in tortillas and top with cheese to serve. OMG! AMAZING! We always double the recipe for leftovers.

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!)

Slow Cooker Chile Colorado Burritos - stew meat slow cooked in a homemade enchilada sauce - wrap meat in tortillas and top with cheese to serve. OMG! AMAZING! We always double the recipe for leftovers.

Slow Cooker Chile Colorado Burritos - stew meat slow cooked in a homemade enchilada sauce - wrap meat in tortillas and top with cheese to serve. OMG! AMAZING! We always double the recipe for leftovers.


Yield: serves 6 to 8

Slow Cooker Chile Colorado Burritos

prep time: 10 MINScook time: 8 hourtotal time: 8 hours and 10 mins

ingredients:

  • 2 lb stew meat
  • ½ cup of tomato sauce
  • ½ tsp garlic powder
  • 3 Tbsp chili powder
  • 3 Tbsp all-purpose flour
  • 2 cups chicken broth
  • flour tortillas
  • shredded cheese

instructions:

  1. 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.
  2. Place stew meat in 6-quart slow cooker. Cover with enchilada sauce. Cook on low for 8 hours.
  3. Shred beef. On an oven-proof plate, lay out a tortilla. Top tortilla with about ⅓ 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.

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Comments

  1. Such a simple recipe, yet it's amazingly delicious! I used a 2 lb bottom round roast and it came out great! The kids even enjoyed this dish. I unfortunately didn't get to try with the home made enchilada sauce. As it turns out Knorr's Caldo de Tomate is just not available in my area. I will be ordering it from Amazon so I can try it. I substituted store bought enchilada sauce. It still came out wonderful, but I want to try the home made sauce as I'm sure it's MUCH better.

  2. Made these last night for dinner. Delish! The only change was once the burrito was rolled I fried it to get it crispy then put it in a pan under the broiler. Amazing

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