Creamy Chile Colorado Burritos

Creamy Chile Colorado Burritos bring together tender shredded beef braised in a bold red chile sauce, all tucked into warm flour tortillas and baked under a rich, creamy blanket with plenty of melted cheese. These burritos are pure comfort for cool evenings or any time you crave cozy flavors with a little Southwestern kick.

I first made these for a family movie night when we needed something both filling and festive. Now they show up at every birthday dinner and game day gathering.

Ingredients

• Boneless beef chuck roast: This cut has the perfect balance of fat and rich beefy flavor. Choose well-marbled pieces for the most tender result
• Hatch Chile Colorado sauce: Delivers authentic New Mexican red chile flavor with mild heat Choose a sauce with deep color and check for few preservatives
• Beef bouillon granules: These boost the beefy depth Opt for low sodium if you are watching salt
• Garlic: Freshly minced garlic wakes up the whole dish
• Yellow onion: Adds sweetness and becomes buttery soft as it slow cooks
• Salt and pepper: Essential for seasoning and drawing out flavors Use kosher or sea salt for best taste
• Heavy cream: Brings silkiness to the sauce and balances the chile heat
• All purpose flour: Thickens the sauce so it clings to every bite
• Water: Used to mix with the flour for a lump free slurry
• Flour tortillas: Soft and flexible tortillas make rolling easy Look for ones with a tender texture
• Monterey Jack cheese: Melts smoothly for that irresistible topping Freshly shred cheese for best melt
• Fresh cilantro: Chopped and sprinkled at the end for brightness
• Optional Sour cream, Pico de gallo, and guacamole: Give a cool creamy or fresh finish at the table

Step-by-Step Instructions

Prep the Slow Cooker:

Lightly coat your slow cooker with a touch of cooking spray or swipe of oil This prevents sticking and makes cleanup easier

Brown the Beef and Combine Ingredients:

Cut the beef chuck roast into large chunks so it cooks evenly Place directly in the slow cooker with the entire jar of chile Colorado sauce Add bouillon granules garlic and diced onion Make sure the beef is nestling into the sauce

Slow Cook the Beef:

Cover and cook on low for six to eight hours Do not rush this step The beef should be so tender that it falls apart with a fork by the end

Shred and Season the Beef:

Transfer just the beef to a plate and shred using two forks Taste and add salt and pepper as needed Reserve all the flavorful sauce left in the cooker

Prepare the Baking Dish:

Preheat your oven to four hundred degrees Fahrenheit Lightly oil a nine by thirteen inch baking dish Spread a third cup of the reserved chile sauce in the bottom to keep the burritos moist

Make the Creamy Sauce:

Pour one and a half cups of the reserved chile sauce into a saucepan over medium heat Whisk in the heavy cream In a small bowl stir flour with water to form a smooth paste Whisk this into the saucepan to thicken Season with a pinch of salt and pepper Simmer gently as you assemble the burritos

Assemble the Burritos:

Spoon equal amounts of shredded beef into each tortilla Roll each one tightly folding the ends in Place seam side down in the baking dish so they do not open

Top with Sauce and Cheese:

Pour the creamy chile sauce evenly over the burritos making sure every tortilla is coated Sprinkle shredded Monterey Jack cheese generously over the top

Bake:

Slide the dish into the oven and bake uncovered for about twenty minutes until the cheese is fully melted and golden The sauce should bubble at the edges

Garnish and Serve:

Remove from the oven Scatter chopped cilantro over the top Serve hot with your choice of sour cream pico de gallo and guacamole

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The Hatch Chile Colorado sauce is my favorite part because it instantly reminds me of trips through New Mexico with my sister where we would aim to find the very best chile sauces at every roadside diner. Every time I make these burritos the kitchen is filled with that distinct red chile aroma that takes me right back.

Storage Tips

Store leftovers tightly covered in the fridge for up to three days The burritos reheat beautifully in the oven or microwave If you want to freeze they are best wrapped individually before baking Reserve extra sauce and cheese topping for reheating so everything stays creamy

Ingredient Substitutions

If hatch chile sauce is unavailable use a smooth canned red enchilada sauce or even homemade New Mexico style red chile sauce Jack cheese can be swapped for mild cheddar or a blend of Mexican melting cheeses For a lighter version half and half can replace the heavy cream but the sauce will be slightly less rich

Serving Suggestions

Garnish each plate with extra cilantro fresh lime wedges and a scoop of guacamole For a heartier meal serve with refried beans or a fresh green salad These burritos also make a perfect lunch topped with a fried egg for something different

Cultural Context

Chile Colorado literally means red chile in Spanish and the dish is a favorite across the Southwest in Mexican American kitchens The signature sauce showcases the region’s love for earthy dried chiles mingled with slow cooked beef This creamy baked version is the ultimate restaurant style comfort food right from your own oven

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Frequently Asked Questions

→ What cut of beef works best?

Boneless beef chuck roast delivers meltingly tender results due to its marbling and slow-cooking process.

→ Is there a substitute for Hatch Chile Colorado sauce?

You can use any favorite red chile sauce if Hatch Chile Colorado isn't available; adjust seasoning as needed.

→ Can the burritos be assembled ahead?

Yes, assemble and refrigerate until ready to bake. Top with sauce and cheese just before baking for best flavor.

→ Which cheese is recommended?

Monterey Jack melts smoothly and complements the creamy sauce, but a mild cheddar is also a great choice.

→ How do I make the sauce creamy?

Heavy cream and a simple flour slurry are whisked into the reserved chile sauce for a luscious, smooth finish.

→ What are good topping options?

Try fresh cilantro, sour cream, guacamole, or pico de gallo for extra flavor and texture when serving.