If you learned to make your own enchilada sauce recently, this Chile Colorado Burritos recipe is the perfect next step. The sauce you use plays a starring role here: it slowly braises cubes of beef until the meat is tender and deeply flavored. The finished beef is ideal for stuffing burritos, layering on nachos, or tossing into tacos. You can make the filling on the stove or in a slow-cooker — both methods produce rich, saucy beef that shreds easily.
The recipe is straightforward and forgiving. I usually use cubed stew meat because it’s affordable and ready to go. Season the meat simply with garlic powder, onion powder, and kosher salt, then cover it with 2 cups of red enchilada sauce. If you make your own enchilada sauce at home, it will taste especially vibrant here, but a good-quality canned sauce will also work.
On the stovetop, bring the pot to a gentle simmer and cook covered over medium-low heat for about 2 hours, until the meat shreds easily. In a slow-cooker, cook on LOW for 7 hours or on HIGH for 3–4 hours. When the meat is fork-tender, shred it into the sauce so it soaks up every bit of flavor — you’ll get saucy, tender pieces perfect for filling tortillas.
To assemble, warm burrito-sized flour tortillas so they’re pliable. Spread a layer of refried beans across each tortilla — the beans act as a glue and add creaminess. Add a few spoonfuls of the shredded chile colorado beef, then sprinkle with shredded cheese. Fold the sides and roll the burrito snugly.
Place the rolled burritos seam-side down in a baking dish, spoon additional enchilada sauce over each one, and top with more shredded cheese. A quick minute or so under the broiler melts the cheese and crisps the edges slightly — watch closely so the tortillas don’t burn. The result is a saucy, cheesy, comforting burrito you’ll want to make again.
Serving suggestions and tips:
- Top finished burritos with chopped cilantro, diced onions, sliced avocado, or a dollop of sour cream for freshness.
- If the sauce you use is very acidic or spicy, taste and adjust with a pinch of sugar or a splash of beef broth to balance it while the meat simmers.
- Leftover chile colorado freezes well. Store shredded beef and sauce in an airtight container for up to 3 months; thaw and reheat gently before assembling burritos.
- For a crispier tortilla, briefly pan-fry assembled burritos in a hot skillet with a little oil before saucing and broiling.
📖 Recipe
Chile Colorado Burritos
Ingredients
- 2 lbs cubed beef stew meat
- 2 cups enchilada sauce (use homemade or your preferred brand)
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- Refried beans, for spreading
- Burrito-sized flour tortillas
- Shredded cheese, for filling and topping
Instructions
- Place the cubed stew meat in a slow-cooker or large pot. Sprinkle with garlic powder, onion powder, and kosher salt.
- Pour the enchilada sauce over the meat and stir gently to combine so the meat is coated.
- If using the stovetop: bring to a simmer, then cover and cook over low–medium heat for about 2 hours, until the meat is tender and shreds easily. For a slow-cooker: cook on LOW for 7 hours or on HIGH for 3–4 hours.
- When the meat is done, shred it with two forks and stir it into the sauce so it absorbs the flavor. If there’s excess fat, you can skim or drain a little before shredding.
- To assemble burritos: warm each tortilla until soft. Spread a thin layer of refried beans across the center, add a few spoonfuls of the shredded meat (drain slightly if very saucy), and sprinkle with shredded cheese.
- Fold the sides of the tortilla over the filling and roll tightly. Place burritos seam-side down in a baking dish. Spoon additional enchilada sauce on top and sprinkle with more cheese.
- Place under a broiler for about 1 minute to melt the cheese and crisp the edges slightly. Watch carefully so they don’t burn. Serve hot.
Nutrition Facts
Serving: 1 serving | Calories: 246 kcal | Carbohydrates: 7 g | Protein: 35 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 94 mg | Sodium: 1166 mg | Potassium: 522 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 534 IU | Vitamin C: 2 mg | Calcium: 30 mg | Iron: 4 mg
Other Mexican Inspired Recipes You Might Like
- Easy Mexican Rice Recipe
- Oven Pork Carnitas
- Chipotle Guacamole
- Baked Tacos (Crunchy Taco Casserole)
- One Pan Black Bean Burrito
- Pozole Verde
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