Friday, February 1, 2013
There are a few different versions out there but after reading some reviews, I tweaked it by removing the beef bouillon cubes. Many said it was a bit too salty and since I was already reaching for canned (aka sodium city) enchilada sauce for this one, I didn't need any extra salt on my plate. Some of the reviews also implied that the sauce in the crockpot is not as flavorful after cooking all day so I opted to pick up a small can of enchilada sauce to use on the burritos once the meat was finished. It was flavorful, hearty, and a big dinnertime hit.
Since it's a crockpot meal, you can finish off dinner within a matter of minutes when you get home.
Feel free to make your own enchilada sauce for this!
Smothered Chile Colorado Burritos
1 1/2 to 2 pounds stew meat
1 19 ounce can red enchilada sauce (I used mild - you can easily kick up the heat)
1 10 ounce can of same enchilada sauce
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1-2 cups shredded cheddar cheese
Place beef and 19 ounce can of enchilda sauce in the crockpot and cook on low for 7-8 hours, or until meat is very tender.
When beef is done (it should flake easily when touched with a fork), taste and add salt if needed.
Warm refried beans (microwave works fine) and turn broiler on high.
On each tortilla, add about 1/2 cup of meat from the crockpot (drain using slotted spoon) and a couple spoonfuls of beans. And some cheese, too, if you want. Roll into a burritos and place on a small baking sheet or baking dish. Pour enchilada sauce from the 10 ounce can over your burrito and sprinkle with cheese. Broil until cheese is bubbly, about 3 minutes.
Source: Food Pusher
I'm linking up to The Country Cook Weekend Potluck and Addicted to Recipes
Posted by Aimee ~ See Aimee Cook at 5:21 PM