Description

These Creamy Chile Colorado Burritos are packed with tender beef smothered in a rich red chile sauce and topped with a creamy, cheesy layer. Perfectly baked until bubbly, they’re a comforting and hearty dinner the whole family will love!

Ingredients

For the beef and sauce:

2 lbs beef stew meat (or chuck roast, cut into cubes)
1 tablespoon vegetable oil
1 (10 oz) can red enchilada sauce
1 cup beef broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

For the burritos:

6 large flour tortillas
1 (16 oz) can refried beans (optional)
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, heat the oil over medium-high heat. Add beef and brown on all sides.
Add enchilada sauce, beef broth, garlic powder, onion powder, cumin, salt, and pepper. Stir to combine.
Reduce heat to low, cover, and simmer for 2–3 hours until the beef is fork-tender. You can also use a slow cooker on low for 6–8 hours.
Preheat oven to 375°F (190°C).
Warm the flour tortillas. Spread a spoonful of refried beans in the center (if using), then top with a scoop of shredded beef and some shredded cheddar cheese. Roll up tightly.
Place the burritos seam-side down in a greased 9×13-inch baking dish.
Mix 1/2 cup of the sauce from the beef with 1/2 cup sour cream, then pour over the burritos.
Sprinkle the Monterey Jack cheese on top.
Bake for 20–25 minutes or until hot and bubbly.

Garnish with chopped cilantro, if desired, and serve warm.

Notes

You can make the beef a day ahead for easier prep.
Add green chiles or jalapeños for a spicy kick.

Serve with rice, avocado, or a side salad for a full meal.