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Luscious Creamy Chile Colorado Burritos

Creamy Chile Colorado Burritos are stuffed with tender beef, smothered in creamy chile sauce and cheese—ideal for weeknight dinners or get-togethers.
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Ingredients
  

Beef & Sauce:

  • 2 lb boneless beef chuck roast cut into chunks
  • 1 jar Ortega Chile Colorado sauce
  • 1/2 cup diced onion
  • 2 garlic cloves chopped
  • 1 tsp beef bouillon granules
  • Salt & black pepper to taste

Creamy Sauce:

  • 3 Tbsp water
  • 1/2 cup heavy cream
  • 1 Tbsp all-purpose flour

Assembly:

  • 8 flour tortillas 8-inch
  • 1 cup shredded Monterrey Jack cheese
  • 2 Tbsp fresh cilantro chopped

Optional Toppings:

  • Guacamole
  • Pico de gallo
  • Sour cream

Instructions
 

  • Lightly oil the slow cooker. Add beef, chile Colorado sauce, bouillon, onion, garlic, salt, and pepper. Cook on low for 6–8 hours until tender.
  • Remove beef and shred with forks. Leave sauce in cooker. Taste and adjust seasoning.
  • Preheat oven to 400°F (200°C). In a saucepan, combine 1½ cups chile sauce with cream. Whisk flour and water until smooth, then stir into sauce. Simmer on medium until thickened.
  • Grease a 9x13 dish and spread ⅓ cup chile sauce on the bottom. Fill tortillas with shredded beef, roll tightly, and place seam-side down.
  • Pour creamy sauce over burritos. Top with cheese. Bake uncovered for 20 minutes until bubbly.
  • Sprinkle with cilantro. Serve with guacamole, pico de gallo, or sour cream.