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Indulgent Chile Colorado Burritos pack bold peppers, creamy sauce, and super tender beef with every forkful. The slow cooker does almost all the work, making every bite smooth with a splash of cream and ooey-gooey cheese. These cozy baked wraps are perfect for a chilly evening at home or a weekend feast to warm you right up.
The first time I whipped these up was during my cousin’s visit. Now they’re at the top of the request list whenever anyone’s in the mood for some homey Mexican-inspired comfort.
Savory Ingredients
- Monterey Jack cheese, shredded: Melts smooth for that stretchy gooey topping. For best texture, skip the pre-shredded kind and do it yourself
- Fresh cilantro: Chopped right before serving for a burst of freshness. Gives an herby lift to every bite
- Flour tortillas: Make sure they’re nice and flexible so they wrap up easily without cracking
- Heavy cream: Adds major richness and makes the chile sauce velvety. Stick with good old full-fat
- Boneless beef chuck roast: Turns buttery soft and full of flavor after a long slow cook
- Beef bouillon granules: Pump up the umami and bring extra richness to the filling
- Jarred Chile Colorado (Hatch or other good U.S. brand): Packs chili flavor without hassle. Look for a jar with real ingredients and no weird thickeners
- Garlic cloves and diced onion: Layer in mellow sweetness and make the whole house smell amazing
- Water and flour: Turns the creamy sauce thicker so it hugs the burritos just right
- Pico de gallo, guacamole, and sour cream: Serve cold and fresh on top for that finishing touch
Easy Instructions
- Prep and Oil Up:
- Slick your slow cooker with a thin layer of oil or spray to help with sticking and cleanup
- Get the Beef Ready:
- Trim off any big hunks of fat from the chuck roast, then chop into three or four pieces for even cooking. Nestle them in the slow cooker
- Dump in Flavors:
- Pour the chile Colorado sauce right over the meat, sprinkle bouillon, sprinkle on garlic, and toss onion across the top. Let it sit as-is, don’t mix
- Slow Cook the Meat:
- Pop the lid on and go low and slow for six to eight hours until the meat’s falling apart and shreddable—longer is better for that velvety texture
- Shred Up the Beef:
- Grab the beef out with tongs, pop it onto a plate, and use two forks to pull it into shreds. Ditch any big fat bits. Give it a taste and sprinkle salt or pepper if you want
- Ready Your Pan:
- Heat your oven to 400 F. Lightly oil a 9x13 pan and drizzle about 1/3 cup chile sauce to cover the bottom
- Stir Together That Cream Sauce:
- Ladle 1 1/2 cups of chile sauce into a small pot. Mix in cream. Make a little paste mixing water and flour, then whisk it in. Put over medium heat, bubbling gently until it’s thicker. Stir often and season if you want
- Assemble Those Burritos:
- Lay each tortilla out, spoon beef evenly down the center, roll ‘em tight, and set them seam-side down in the baking dish
- Sauce and Cheese Time:
- Pour your cream sauce over all the burritos so every piece has some, then shower with shredded cheese
- Put in the Oven:
- Slide the pan in and bake for about 20 minutes, uncovered. The cheese should bubble and brown at the edges
- Sprinkle and Serve:
- Chop your cilantro and throw it over the top right before serving. Put sour cream, pico, and guac on the side so everyone can top their own
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A good jar of chile sauce always reminds me of road-tripping through the Southwest with my family. Its mellow heat and deep flavor bring instant happy vibes to dinner time.
Storage tips
Leftovers hold up in the fridge two or three days if you wrap tightly so the tortillas stay soft. Store the sauce in its own container to keep everything from getting soggy. Reheat several at a time by tenting the pan with foil and putting it in a low oven. For just one, microwave with a little water or sauce for best results.
Ingredient substitutions
If you can’t grab Hatch Chile Colorado, look for any jarred U.S. red chile sauce that’s bold and not sweet. Even enchilada sauce will do the trick. Pork shoulder makes a tasty alternative to beef, and rotisserie chicken is delicious for something lighter. Monterey Jack is my go-to cheese, but cheddar or any melty Mexican blend works. Greek yogurt gives a tangy swap for the sour cream topping.
Serving suggestions
Load your plate with beans and rice if you want the classic setup. I love it with fresh corn and a chunky avocado salad. Toss on some radishes and lime wedges for brightness on the side. For a party, lay out all the toppings and let everyone customize their own burrito masterpiece.
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These burritos turn any dinner into a mini fiesta. The creamy sauce and melted cheese keep everyone coming back for more every single time.
Frequently Asked Questions
- → Which beef cuts should I grab for chile Colorado burritos?
Boneless chuck roast is awesome—cooks down easy and shreds like a dream when you slow cook it.
- → Is it cool to prep the beef filling ahead of time?
You totally can! Cook the beef, tear it up, and stick it in the fridge until you’re good to go and ready to toss everything together.
- → How do I get the sauce super creamy?
Just mix in some heavy cream to the chile Colorado sauce, then thicken it up with a water-and-flour mixture for a rich texture.
- → What should I pile on top of these burritos?
Go wild with cilantro, creamy sour cream, guac, pico de gallo, and whatever else adds more zing and crunch.
- → Can I freeze these for later?
Yep! Make and wrap your burritos, freeze before baking. Let them thaw before you bake until the cheese is melty and hot inside.