Creamy Chile Colorado Burritos (Print version)

Tender shredded beef wrapped in flour tortillas, smothered with creamy red chile sauce, and baked with melted cheese.

# Ingredients:

For the beef

01 - 2 lb (900 g) boneless beef chuck roast, cut into 3-inch chunks
02 - 2 cups (480 ml) red enchilada sauce
03 - 1/2 cup (120 ml) beef broth
04 - 1/2 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 1 tablespoon mild chile powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon kosher salt, plus more to taste
09 - 1/2 teaspoon black pepper

For the creamy sauce

10 - 1/2 cup (120 ml) heavy cream
11 - 1 tablespoon all-purpose flour
12 - 3 tablespoons water

For assembling

13 - 8 large flour tortillas, warmed
14 - 2 cups (225 g) shredded Monterey Jack cheese, divided
15 - 1/4 cup chopped fresh cilantro
16 - Sour cream, pico de gallo, guacamole, and lime wedges for serving

# Instructions:

01 - Place the beef chunks in a lightly greased slow cooker. Add the enchilada sauce, beef broth, onion, garlic, chile powder, cumin, salt, and pepper.
02 - Cover and cook on low for 7-8 hours, or until the beef pulls apart easily with a fork.
03 - Transfer the beef to a plate and shred it with two forks. Taste and season with more salt if needed. Keep the cooking sauce.
04 - Measure about 2 cups of the cooking sauce into a saucepan. Whisk in the heavy cream. In a small bowl, whisk the flour and water until smooth, then whisk it into the sauce. Simmer for 3-5 minutes until lightly thickened.
05 - Heat the oven to 400°F. Spread a thin layer of creamy sauce in a 9x13-inch baking dish. Divide the shredded beef and 1 cup of cheese among the warm tortillas, then roll tightly and place seam side down.
06 - Pour the remaining creamy chile sauce over the burritos and sprinkle with the remaining cheese. Bake uncovered for 18-20 minutes, until bubbling. Garnish with cilantro and serve hot.

# Good to know:

01 - Cook time depends on the slow cooker and the size of the beef chunks.
02 - Warm tortillas before rolling to prevent cracking.
03 - Best served right after baking while the sauce is hot and creamy.

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