Total Time: varies
creamy colorado burritos
- 2 pounds boneless beef chuck roast, cut into 3-4 large chunks
- 1 tsp. beef bouillon granules
- 2 (10z) cans red enchilada sauce
- to taste salt and pepper
- 2 garlic cloves, minced
- 1/2 cup diced onion
- 1/2 cup heavy cream or half & half
- 1 Tbsp. flour + 3 Tbsp. water
- 8 8 inch tortillas
- 2 Tbsp. freshly chopped cilantro, optional
- 1 cup Monterey Jack cheese, shredded
Change up your classic burrito with this creamy, flavorful twist! Top it off with some fresh cilantro to make all your guests demand the recipe.
Step 1. Combine beef, bouillon granules, enchilada sauce, salt, pepper, garlic and onion in a slow cooker. Cook on low for 6–8 hours. Remove beef from slow cooker and shred with two forks, reserving the liquid.
Step 2. In a saucepan over medium heat, combine 1½ cups liquid from the slow cooker and cream (or half & half). Combine flour and water to make a slurry then stir it into the sauce. Reduce heat and simmer until sauce has thickened, about 5–10 minutes.
Step 3. Spray a 9"x13" baking dish with nonstick cooking spray. Divide beef among tortillas and roll up. Place in the prepared baking dish seam side down. Top with sauce and cheese. Bake at 400°F until cheese is melted and sauce begins to bubble, about 20 minutes. Serve with fresh cilantro, if desired.
Approximate nutrition information per serving (using heavy cream): 551 calories; 36 g fat; 16 g saturated fat; 110 mg cholesterol; 997 mg sodium; 27.5 g carbohydrate; 2 g fiber; 3.8 g sugar; 27 g protein