If you’re looking for a main dish idea, these Chile Colorado Burritos are an excellent use of tortillas and refried beans. Just add a couple other ingredients, throw it in the slow cooker and you’re good to go! This is also very freezer friendly!

I find that it makes about 10 burritos when I use the fajita size tortillas. I like that size because it fits perfectly in my dishes. To make this an even more frugal meal, use more beans in the burritos. The more beans you use, the less meat will fit on the burrito. Less meat used = more burritos! I usually serve with salsa and a side of Mexican rice!

How to Freeze This Recipe

Freezer instructions: Complete steps 1-7 in the recipe and freeze the pan before adding cheese and baking, covering well to protect from freezer burn. On the day you wish to serve, take the pan out of the freezer and defrost in the fridge. You’ll need to bake them longer (around 30-40 minutes) until the middle gets hot. Add the cheese half way through baking.

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• Oven-Baked Chicken Drumsticks
• Slow Cooker Creamy Italian Chicken Pasta
• Cajun Sausage and Green Bean Skillet Meal
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Print Pin

Chile Colorado Burritos

Easy beef enchiladas!

Course Main Course

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Slow Cook 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 10 servings

Author Jayme

Ingredients

• 2 lbs. beef stew meat
• 19 oz. can mild enchilada sauce divided
• 2 beef bouillon cubes
• 1 can can refried beans optional
• 10-12 flour tortillas
• 2 cups shredded cheddar cheese or Colby Jack

Instructions

• Place stew beef, bouillon, and 1/2 the enchilada sauce into a slow cooker and cook on low for 7-8 hours, or until meat is very tender.
• When beef is done, heat up refried beans in the microwave.
• On each tortilla, spoon out some refried beans (if using) – just a few tablespoons or so.
• Use a slotted spoon to put some of the meat on the tortilla on top of the beans.
• Roll into a burrito.
• Place them in a casserole dish. I find that 1 – 9×13 pan or 2 – 9×9 pans work great.
• Once all the burritos are rolled and in the pans, pour the remaining enchilada sauce on top.
• Cover with shredded cheese.
• Bake at 350 degrees Fahrenheit for 15-20 minutes.
• Enjoy!

Notes

Freezer instructions: Complete steps 1-7 above, except freeze the pan before adding cheese and baking, covering well to protect from freezer burn. On the day you wish to serve, take the pan out of the freezer and leave in the fridge. You’ll need to bake them longer (around 30-40 minutes) until the middle gets hot. Add the cheese half way through baking.

Jayme is a wife to 1 and a mother to four boys. She tries to save money in the kitchen by building a smart stockpile and meal planning. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how crazy it’ll get at dinner time. You can find her on Instagram.

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