Traditional chili Colorado gets a creamy twist in this tasty, slow cooked beef burrito recipe.
Why You’ll Love This Recipe
Mexican food is easily my family’s favorite cuisine, and these Creamy Chili Colorado Burritos are one of our favorite Mexican inspired meals.
First, as a Colorado resident, I feel obliged to share a bit of a history lesson. Chili Colorado is not actually named after the state I live in.
Colorado is Spanish for “colored red.” The name was given to the Colorado river because of the red sandstone soil of that’s prominent here.
But alas, we did not invent these delicious beef burritos.
But obviously, these burritos also get their name from the fact that the beef filling is colored red, thanks to red enchilada sauce. So there you have it!
What’s really important is that these burritos are amazingly delicious. The beef is slow cooked in red enchilada sauce, along with some onions and garlic.
Then it’s shredded and stuffed into tortillas. Meanwhile, all the sauce from the slow cooker is mixed with a little cream and simmered to make an out-of-this world sauce to smother the burritos.
The beef also makes a great filling for tacos and enchiladas.
Naturally, it’s all topped off with a generous sprinkling of cheese and baked until everything is melted and bubbly. I like to finish things off with a garnish of fresh chopped cilantro.
If you’re a fan of traditional Chili Colorado (and even if you’re not) I think you’re going to love this variation.
I highly recommend serving them with a side of sour cream, pico de gallo and homemade guacamole. Enjoy!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Beef chuck roast
- Red enchilada sauce
- Beef bullion granules
- Produce: onion, garlic, fresh cilantro
- Flour
- Cream
- Tortillas
- Cheese
Creamy Chili Colorado Burritos
Ingredients
- 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
Equipment
Instructions
- 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.
Video
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Nutrition
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23 comments
Rachael
How do you keep the tortillas from coming out gummy?
Holly C
This recipe was the best burritos I ever made. Love it!
Craig
Made this recipe for dinner tonight. I gotta say OUTSTANDING! It was super easy and came together quickly. This was so delicious! Added Mexican Crema, Pico and Guac on top to serve and it was amazing. Definitely going to add this one to the regular dinner lineup!
Joann
Delicious easy and my husband Favorite
Jodi
This dish is deliciously good! My family thought it was great! The sauce from the beef turned out perfect! Will definitely be sharing and making it again!!
Jenn
Can these be made in advance and then baked later?
Alma
Hi! I really want to try this but my wife’s stomach doesn’t handle red enchilada sauce well. What’s your opinion on substituting green enchilada sauce??
Thanks
Danelle
I think it would taste great, it just wouldn’t technically be Chili Colorado.
Natasha
I never take the time to make comments on recipes, but this one deserves it! I followed the recipe as written and WOW – it was easy and delicious! This will definitely be a new staple in our house!
Heather Goodenberger
Can I make the burritos in the crockpot? I do not have an oven right now. Or would you recommend cooking over the stovetop?
Brenda Smith
Use a baking pan on the grill
Danelle
I’ve never tried it. It would probably be more like a casserole, but I think it could work.
Diana
Made these last week and they were a huge HIT!
Thanks so much!
Mama Maggie's Kitchen
This looks insanely, incredibly good. Sooo yummy!
Elizabeth
Do you think I could use a pork tenderloin in place of the roast?
Nick
You might be better off using pork butt…mmm
Christine
I agree with Pork …
Jennnifer
Why are these called chili Colorado when there’s no chilies in them?
Danelle
I don’t see why not!
Carissa Nelson | Spoonful of Easy
Okay, I’ve always wondered that! Chili Colorado Burritos always look delicious, but I had no idea what it meant. Didn’t stop me from eating them, but I had no idea what the name meant :). These look delicious, thanks Danelle!
Danelle
I didn’t know either until I wrote this post. And I live in Colorado!
Breanna
Can I freeze these before baking then take them out another day then proceed to bake? Like pre prepping
Danelle
Yes. I would let them thaw overnight in the refrigerator before baking.