Intro
Hi, I am Dulcia. I love slow cooker recipes that turn a few simple ingredients into something comforting and full of flavor. These Creamy Chili Colorado Burritos are tender, saucy, and cozy enough for weeknights or casual gatherings.
Origins
Chili Colorado is a classic red-sauce beef dish with roots in Mexican and Southwestern kitchens. My version leans on slow cooking for fall-apart beef, then adds cream to make a silky enchilada-style sauce. For background on the regional cuisine, see the Wikipedia entry on Chili Colorado: https://en.wikipedia.org/wiki/Chile_colorado.
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
I use a slow cooker to get the richest texture. If you want USDA guidance on safe meat handling and cooking temperatures, visit: https://www.usda.gov.
You can also find more of my favorite cozy recipes at my site: https://www.dulciarecipes.com/ and a fun baked bread inspired by Cheesecake Factory sides here: https://www.dulciarecipes.com/cheesecake-factory-bread/.
Instructions
- Lightly grease a slow cooker. Cut the roast into 3-4 chunks and add to the 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 the meat from the slow cooker, leaving the sauce inside, and shred the beef with two forks. Season with salt and pepper to taste. Set aside.
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch 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 the heavy cream. In a small bowl, whisk together flour and water until smooth. Gradually whisk the flour mixture into the sauce. Bring to a simmer over medium heat. Season with salt and pepper to taste. Simmer while preparing the burritos.
- Divide the shredded beef evenly between the tortillas. Roll them up and place them seam side down in the prepared baking dish.
- Pour the creamy enchilada sauce over the burritos. Sprinkle with shredded cheese. Bake, uncovered, for about 20 minutes or until the cheese is melted and the sauce starts to bubble.
- Garnish with chopped cilantro before serving. Serve with optional sour cream, pico de gallo, or guacamole.
Creamy Chili Colorado Burritos
- Total Time: 6-8 hrs 40 mins
- Yield: 8 burritos 1x
Description
Slow-cooked shredded beef in a creamy red enchilada sauce, rolled in flour tortillas, topped with cheese and baked until bubbly.
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
Instructions
- Lightly grease a slow cooker. Cut the roast into 3-4 chunks and add to the slow cooker with enchilada sauce, bullion granules, garlic, and onion.
- Cover and cook on low for 6-8 hours, or until meat is tender. Remove the meat from the slow cooker, leaving the sauce inside, and shred the beef with two forks. Season with salt and pepper to taste and set aside.
- Preheat the oven to 400?F (200?C) and lightly grease a 9?13-inch 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 and whisk in the heavy cream. In a small bowl, whisk together flour and water until smooth, then gradually whisk the flour mixture into the sauce. Bring to a simmer over medium heat, season with salt and pepper, and simmer while preparing the burritos.
- Divide the shredded beef evenly between the tortillas, roll them up, and place them seam side down in the prepared baking dish.
- Pour the creamy enchilada sauce over the burritos, sprinkle with shredded cheese, and bake uncovered for about 20 minutes or until the cheese is melted and the sauce is bubbling.
- Garnish with chopped cilantro and serve with optional sour cream, pico de gallo, or guacamole.
- Prep Time: 20 mins
- Cook Time: 6-8 hrs (slow cooker) + 20 mins (bake)
Tips
- For best texture, brown the roast in a hot skillet before adding to the slow cooker if you have time. This adds an extra layer of flavor.
- If the sauce seems thin, simmer a little longer after adding the flour slurry until it reaches your desired thickness.
- Use warmed tortillas to reduce cracking when rolling.
Variations
- Chicken version: Swap the beef for boneless chicken thighs and reduce slow cook time to 3-4 hours on low.
- Vegetarian option: Use roasted cauliflower or black beans in place of beef, and use vegetable bullion.
- Make it spicy: Add chipotle in adobo or chopped chiles to the sauce for a smoky heat.
FAQ
Q: How many burritos does this recipe make?
A: This recipe makes about 8 burritos, using the 8 tortillas listed.
Q: Can I freeze these burritos?
A: Yes. Assemble without the cheese on top, wrap individually, and freeze up to 2 months. Thaw in the refrigerator before baking.
Q: Can I use homemade enchilada sauce?
A: Absolutely. Swap the canned sauce for your favorite homemade red enchilada sauce.
Conclusion
This is one of those recipes I turn to when I want hands-off cooking with a satisfying finish. The slow-cooked beef and creamy red sauce make these burritos a family favorite. If you try them, let me know how you customize the toppings and spices. Happy cooking!