Smothered Chile Colorado Burritos

adapted from: Food Pusher


2 Lbs. stew meat

1 large can mild red enchilada sauce (at least 19 oz.)

2 beef bouillon cubes, crushed

1 1/2 - 2 c. shredded Cheddar cheese, for serving

5-7 burrito-size flour tortillas


Spray crockpot with non stick cooking spray. Add the stew meat, enchilada sauce and crushed bouillon cubes.  Cover with lid and cook on low for 7-9 hours (depends on the size of your chunks) or until meat is very tender. Remove lid and stir together. Meat should easily shred apart. Using a slotted spoon, place 1/2 cup meat or so onto each tortilla.  Roll up burrito-style and place in a greased 9x13 inch casserole dish.  Spoon remaining sauce over the top and sprinkle with shredded cheese.  Place under the broiler for a few minutes or until cheese is melted and bubbly.  Serve with favorite toppings (sour cream, cilantro, salsa, guacamole, etc . . .)  Makes 5 - 7 burritos, depending on how full you make them.  


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