Chile Colorado Burritos {Slow Cooker}
Slow Cooker Chile Colorado Burritos - stew meat slow cooked in a homemade enchilada sauce - wrap meat in tortillas and top with cheese to serve. OMG! AMAZING! We always double the recipe for leftovers.
Yield: serves 6 to 8
Slow Cooker Chile Colorado Burritos
prep time: 10 MINScook time: 8 hourtotal time: 8 hours and 10 mins
ingredients:
- 2 lb stew meat
- 1/2 cup of tomato sauce
- 1 Tbsp Knorr's Caldo de Tomate
- 1/2 tsp garlic powder
- 3 Tbsp chili powder
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- flour tortillas
- shredded cheese
instructions:
- Make enchilada sauce. In a medium sauce pan, whisk together tomato sauce, Caldo de Tomate, garlic powder, chili powder, flour and chicken broth. Bring to a boil and cook for 5 minutes, stirring constantly.
- Place stew meat in 6-quart slow cooker. Cover with enchilada sauce. Cook on low for 8 hours.
- Shred beef. On an oven-proof plate, lay out a tortilla. Top tortilla with about 1/3 cup of the meat and some shredded cheese. Roll up into a burrito. Pour some enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
All images and text ©Plain Chicken, Inc.


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