Smothered Chile Colorado Burritos ~ Crockpot

I'd never heard of a Chile Colorado Burrito before ~ it seems to be more a west coast dish than a tex mex dish. Regardless of it's roots, you can't help but love it. Chunks of slow cooked tender beef, enchilada sauce, cheese, beans, and a big flour tortilla. I mean, hello?!

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.

Enjoy!

Source: Food Pusher

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