Creamy Chili Colorado Burritos: A Flavor-Packed Comfort Meal

If you’re craving a satisfying, flavorful dish that combines the heartiness of slow-cooked beef with creamy, tangy enchilada sauce, look no further than these Creamy Chili Colorado Burritos. This recipe is perfect for busy weeknights or casual gatherings, offering tender, juicy beef wrapped in soft tortillas and topped with rich, creamy sauce and melted cheese. Whether you’re feeding your family or impressing guests, these burritos are sure to be a hit.

Why You’ll Love This Recipe

The slow-cooked beef chuck roast melts in your mouth after hours of simmering in red enchilada sauce, garlic, and onions. The creamy enchilada sauce, made by combining the slow cooker juices with heavy cream and flour, adds a smooth, luxurious texture that pairs perfectly with the shredded beef. Plus, the dish is customizable with your favorite toppings like sour cream, pico de gallo, or guacamole.

Ingredients

• 2 pounds boneless beef chuck roast
• 2 (10 oz.) cans red enchilada sauce
• 1 teaspoon beef bouillon 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 Monterey Jack cheese
• 2-3 tablespoons chopped fresh cilantro
• Optional toppings: sour cream, pico de gallo, guacamole

Instructions

Step 1: Slow Cook the Beef

Start by lightly greasing your slow cooker. Cut the beef chuck roast into 3-4 large chunks and place them in the slow cooker. Add the red enchilada sauce, beef bouillon granules, minced garlic, and diced onion. Cook on low for 6-8 hours until the beef is tender and easy to shred.

Step 2: Shred the Beef

Once the beef is done, remove it from the slow cooker, leaving the sauce inside. Shred the beef using two forks and season it with salt and pepper to taste. Set it aside while you prepare the enchilada sauce.

Step 3: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and spread 1/3 cup of the sauce from the slow cooker in the bottom of the dish. This will help prevent the burritos from sticking and adds extra flavor to the base.

Step 4: Make the Creamy Enchilada Sauce

In a medium saucepan, add 1 1/2 cups of the sauce from the slow cooker. Whisk in the heavy cream. In a separate small bowl, whisk together the flour and water to form a smooth paste. Gradually whisk this mixture into the sauce on the stovetop and bring it to a simmer over medium heat. Stir frequently until the sauce thickens. Season with salt and pepper to taste.

Step 5: Assemble the Burritos

Divide the shredded beef evenly between the 8 flour tortillas. Roll up each burrito and place them seam-side down in the prepared baking dish.

Step 6: Bake the Burritos

Pour the creamy enchilada sauce over the burritos, ensuring they are fully covered. Sprinkle the shredded Monterey Jack cheese on top. Bake, uncovered, for about 20 minutes, or until the cheese is melted and the sauce is bubbling.

Step 7: Garnish and Serve

Once the burritos are baked to perfection, remove them from the oven and garnish with freshly chopped cilantro. Serve immediately with optional toppings like sour cream, pico de gallo, or guacamole for an extra layer of flavor.

Cooking Tips

• Make It Spicy: For an extra kick, add diced jalapeños or hot sauce to the enchilada sauce.
• Make Ahead: You can prepare the shredded beef and sauce a day ahead, refrigerate them, and assemble the burritos when ready to bake.
• Freezer-Friendly: Freeze the assembled burritos (without the sauce and cheese) for a future meal. Simply thaw, cover with sauce and cheese, and bake when ready.

Nutritional Information

• Calories: 420 kcal per serving
• Servings: 8 burritos

Conclusion

These Creamy Chili Colorado Burritos are a delightful blend of slow-cooked beef, creamy sauce, and melted cheese wrapped up in soft flour tortillas. It’s a crowd-pleasing dish that’s perfect for family dinners or entertaining friends. Add your favorite toppings to personalize it, and enjoy every bite of this rich, comforting meal!

Creamy Chili Colorado Burritos

---

• Author: Dulcia
• Total Time: 7-8 hours
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Indulge in the rich and comforting flavors of these Creamy Chili Colorado Burritos. Slow-cooked beef chuck roast is simmered to perfection in a flavorful enchilada sauce, then shredded and tucked inside soft flour tortillas. The burritos are generously smothered in a creamy enchilada sauce and topped with melted Monterrey jack cheese, creating a delightful combination of bold and creamy textures.

---

Ingredients

Scale 1x2x3x

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, 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.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours (slow cooker) + 20 minutes (oven)

Nutrition

• Calories: 420