Chile Colorado Burritos
Easy beef enchiladas!
Servings 10 servings
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 - 9x13 pan or 2 - 9x9 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.