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


  • 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


  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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  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

  3. I made this for the first time in April 2013 and I've lost track of how many times I've made it since. It's in the crock pot now! Definitely a favorite around here.

  4. Sorry, but being from New Mexico, this sauce was way too tex mex for my taste. I will make it again using tradional NM red chile sauce. The meat done in the crock pot did turn out delicious, though!

  5. I was so excited to try this recipe and waited all day anxiously. However, I'm sad to say I was disappointed. I didn't get a "Mexican" feel to it at all. It tasted more similar to a sloppy joe to me even with the enchilada sauce and cheese. The tortilla didn't mix well either. 🙁

  6. This dish is excellent! The whole family said it is a re-do for sure. Super easy & extra tasty. I added some ground cumin to the sauce (I love the flavor). I will be making the sauce in a big batch & freezing some for even more ease.

  7. This recipe was a hit! Loved that I could make it in the crock-pot. We really enjoyed the burritos. Both my husband and my son had 3 each!

  8. I realized I never came back and commented about the homemade enchilada sauce. It is stunning!! I have literally searched for YEARS for a homemade sauce that tasted like restaurant chile con carne and this is it!!! So excited! We use this sauce on so much more than just this recipe now. Thank you!! –Angee

  9. This was so good! My husband went crazy for this! The meat was super tender and the sauce was great. I made it into a dip, 8×8" dish with refried beans on the bottom, then 1/2 the meat with lots of sauce and then cheese on top. Baked it for a bit and it was divine! Can't wait to try the burritos next time. Thanks for an awesome recipe!

  10. Steph! I saw this recipe too and wondered how it tasted. I had it printed out to try for supper one week. I have never made my own Enchilada sauce. Your version sounds easy (and ya know I love easy!!) ~ Brandie

  11. Hello! Let me start off first by telling you I love your site! I have tons of your recipes bookmarked to start trying and this will be my first! It sounds so delicious and a good way to use my crock pot for the first time! Yeah, I said first time! LOL

    Just wanted to let everyone know who was asking about the Caldo de Tomate, as I had to look for it myself. I did find it, on sale, but I wanted to forewarn people that I checked out Knorr's website and it's not even listed as one of their products anymore, so stock up now I guess. I'm going to! :o)

  12. I wanted to know if you think these will be good if I use chicken instead of the stew beef? Maybe a combo of boneless skinless breasts and boneless skinless thighs. I would love to serve these this weekend at a party.

    1. I think the combo of chicken thighs and breasts would be great. Let us know how it turns out!

  13. I just looked up the ingredients and The second ingredient in Caldo de Tomate is MSG. That is scary. I have made homemade enchilada sauce from scratch and it is heavenly. It's simple too and can be frozen. Dried peppers soaked in hot water and blended with onions and spices. Google it I'm sure there are tons of recipes.

  14. Made these tonight for friends coming over and they turned out great! We're in Texas, so I easily found the caldo de tomate at the Hispanic grocery store (Fiesta). Thanks for the delicious recipe!

  15. I have checked at Publix, Winn Dixie, World Market and Target- no luck. I bought the Goya SOFRITO Tomato cooking base, but not sure if it will work?

  16. I'm having a hard time finding the Knorr's Caldo de Tomate. Can you all post the substitutions you made? Would Whole Foods have it? I haven't checked there yet.

  17. I made these Friday, they turned out great…didn't find Knorr's, but a similar product, I assume, just in another brand. I will definitely make these again. I used London Broil, still somewhat froze, covered it in the enchilada sauce, set it to low about 8:30am, turned it up that night to high for about 2 hours, and it was incredibly tender and tasty.
    Thanks for the recipe.

  18. I am so making these! DROOL! There is a restaurant here that serves Steak Colorado enchiladas that are spicy heaven

  19. Was the beef stew meat easy to shred after 8 hours in the crock pot? Can't wait to try this over the weekend!

  20. Teresa – the Knorr's Caldo de Tomate is in the Mexican food section of the grocery store. It is a tomato/chicken bouillon. It is great for Mexican sauces and rice.

  21. Angee – the homemade enchilada sauce is life changing! You will never use enchilada sauce from the can again!

  22. Isn't it amazing? I also tried this when I found the recipe on Pinterest. I used Knorr's gel boullion and it was amazing!! I am anxious to try your homemade enchilada sauce!

  23. I prefer homemade enchilada sauce too, taste SOOOOOO much better. But your version is way faster and much easier than Alton Brown's version that I use.

    Have you tried Knorr's chipotle cubes? Those little things are awesome.

  24. I'm not familiar with Knorr's Caldo de Tomate. Is this something dry in the spice section, or canned from the Mexican food section?

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