Creamy Chili Colorado Burritos
Traditional chili Colorado gets a creamy twist in this tasty, slow cooked beef burrito recipe.
- Prep Time: 20 min
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- 2 pounds boneless beef chuck roast
- 2 (10 oz.) cans red enchilada sauce
- 1 teaspoon beef bullion granules
- 2 cloves garlic, minced
- 1/2 cup diced onion
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 1 tablespoon flour
- 3 tablespoons water
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterrey jack cheese
- 2-3 tablespoons chopped fresh cilantro
- Optional toppings: sour cream, pico de gallo, guacamole
- Lightly grease a slow cooker. Cut roast into 3-4 chunks and add to slow cooker, along with enchilada sauce, bullion granules, garlic, and onion.
- Cover and cook on low for 6-8 hours, or until meat is tender. Remove meat from slow cooker, leaving sauce, and shred with two forks. Season beef with salt and pepper, to taste. Set aside.
- Preheat oven to 400 degrees. Lightly grease a 9×13 in baking dish. Spread 1/3 cup of the sauce from the slow cooker in the bottom of the dish.
- Place 1 1/2 cups of sauce from the slow cooker into a medium saucepan. Whisk in cream. In a small bowl, whisk together flour and water. Whisk the flour mixture into the sauce. Bring to a simmer over medium heat. Season with salt and pepper, to taste. Simmer while you prepare the burritos.
- Divide the shredded beef evenly between the tortillas. Roll up and place seam side down in the prepared baking dish.
- Pour the sauce over the burritos. Sprinkle with the cheese. Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce begins to bubble.
- Sprinkle with cilantro before serving. Serve with sour cream, pico de gallo and guacamole, if desired.
Keywords: chili, colorado, beef, burritos