Friday, October 11, 2013

Chili Colorado Burritos

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If you don't know by now we LOVE Mexican food around here and could very well eat it every day, well most of us anyway.

I've been dying to try these Chili Colorado Burritos and have seen many variations all over blogland.

These reminded me of a smothered burrito I've seen at restaurants and I'm always in the market for new creations.

This is also a crock pot meal (mostly), which is perfect this time of year, and will be waiting for you to put together when you get home from work or errands.  Then a quick few minutes of prep and these bundles of deliciousness are ready to eat.

Here's what you need:

2-1/2 to 3 pound boneless chuck roast or stew meat, trimmed of fat and cut into 1-1/2 inch cubes
2 - 10 oz. cans red enchilada sauce, I used 1 Old El Paso and 1 store brand
2 tsp. beef bouillon granules
1 can refried beans, heated separately, optional
1-1/2 - 2 cups grated cheddar cheese
6-8 flour tortillas (8-10 inches), I got 6 - 10 inch burritos with a little bit left over but no more room in the pan, lol

Cube up the meat and place in a crock pot.
Add the enchilada sauce and beef bouillon and stir to combine.
Cover and cook on high for 6 hours or low for 7-9 hours (depending on the size of the meat cubes)
You can use the meat in whole cubes or shred it like I did by using a potato masher or fork.  The meat is so tender at this point it should just fall apart.

Pre Heat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray and set aside.

To Assemble:

Lay the tortillas on a flat surface and using a slotted spoon to drain the meat as much as possible, place a few spoonfuls (about 1/2 cup) in the center of each tortilla leaving a 1-1/2 - 2 inch gap on each side. If your tortillas are in the fridge microwave them for a few seconds each to make them pliable.  I used freshly bought 10 inch tortillas.
Top with a few sprinkles of cheese.
Fold in the two sides and then taking the side closest to you fold it over the filling and keeping it snug (pull slightly towards you) roll the burrito away from you until closed. Place in the 9 x 13 dish and repeat until all the meat mixture is used.

If using refried beans place a few spoonfuls in the center of the tortilla before the meat mixture and follow the rest of the instructions.  Repeat until all the meat mixture is used.

After all burritos are in a 9 x 13 pan top with the remaining sauce and a sprinkle of cheese.  Bake for 10 minutes or until the cheese is melted.  You can also just broil these for a few minutes until the cheese melts.
Serve burritos with your favorite toppings ~ sour cream, avocados, salsa, green onions, sliced olives, etc.
Enjoy!  I know we sure did :)

Serves 6 - 8

Here's the handy printable - Chili Colorado Burritos


  1. These look so good! Mexican food is my favorite!

    1. Thanks Sheena! I LOVE Mexican food too and would probably eat it at least once a day :)


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