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Creamy Chile Colorado Burritos

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These indulgent burritos feature slow-cooked chuck roast in Hatch chile sauce, wrapped with creamy red chile sauce and baked with melted cheese.

Tags: #beef #cheese #slow-cooker

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Clare Greco
Updated on Thu, 12 Jun 2025 16:19:05 GMT
Creamy Chile Colorado Burritos
Creamy Chile Colorado Burritos | recipesbyclare.com
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Creamy Chile Colorado Burritos fill eight flour tortillas with slow-cooked shredded chuck roast, then bake them beneath a rich chile-cream sauce and Monterey Jack. The slow cooker builds tender beef and preserves a deeply flavored sauce for the final topping.

The recipe makes exactly 8 burritos in 7 hours 10 minutes, including 30 minutes of preparation and 6 hours 40 minutes of cooking. Cook the beef on low for 6–8 hours, then bake the assembled dish uncovered at 400°F for about 20 minutes.

Creamy Chile Colorado Burrito Ingredients

Chuck roast, chile Colorado sauce, bouillon, garlic, onion, cream, flour, water, eight tortillas, Monterey Jack, cilantro, and optional toppings
Chuck roast, chile Colorado sauce, bouillon, garlic, onion, cream, flour, water, eight tortillas, Monterey Jack, cilantro, and optional toppings | Recipes by Clare
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The slow cooker needs 2 pounds boneless beef chuck roast, 1 jar Hatch Chile Colorado sauce, 1 teaspoon beef bouillon granules, exactly 2 minced garlic cloves, ½ cup diced yellow onion, and salt and pepper to taste.

For the creamy sauce, use ½ cup heavy cream, 1 tablespoon all-purpose flour, and 3 tablespoons water. Assembly requires 8 large 8-inch flour tortillas, 1 cup shredded Monterey Jack, and 2–3 tablespoons chopped cilantro. Sour cream, pico de gallo, and guacamole are optional for serving.

If you enjoy this recipe, you may also like Garlic Butter Steak Potatoes.

How to Make Creamy Chile Colorado Burritos

Four stages showing beef slow-cooked, shredded with two sauces, eight burritos assembled, and eight burritos baked with cheese
Four stages showing beef slow-cooked, shredded with two sauces, eight burritos assembled, and eight burritos baked with cheese | Recipes by Clare
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  1. Lightly grease the slow cooker.
  2. Cut chuck into 3–4 chunks and add sauce, bouillon, two garlic cloves, and onion.
  3. Cover and cook on low for 6–8 hours until fork-tender.
  4. Remove and shred the beef, preserving all cooking sauce.
  5. Heat the oven to 400°F, grease a 9×13 dish, and spread ⅓ cup sauce inside.
  6. Whisk 1½ cups sauce with cream, then add the flour-water slurry and simmer.
  7. Divide beef among eight tortillas, roll, and place seam-side down.
  8. Cover with creamy sauce and cheese; bake uncovered about 20 minutes and garnish.

For storage details after serving, the USDA leftovers and food safety guidance.

Grease the Slow Cooker

Cut the Chuck Into Three or Four Pieces

Add the Chile Colorado Base

Cook on Low for Six to Eight Hours

Shred and Season the Beef

Prepare the Oven and Baking Dish

Make the Creamy Chile Sauce

Divide Beef Across Eight Tortillas

Roll Seam-Side Down

Finished creamy Chile Colorado burritos baked with Monterey Jack and cilantro
Finished creamy Chile Colorado burritos baked with Monterey Jack and cilantro | recipesbyclare.com
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Cover With Sauce and Cheese

Bake Uncovered for Twenty Minutes

Garnish and Serve

Make Ahead Without Losing Structure

Store and Reheat Safely

Conclusion

Grease the slow cooker. Cut 2 pounds chuck into 3–4 chunks and add the jar of chile sauce, bouillon, two garlic cloves, and onion. Cook on low 6–8 hours, then shred and reserve the sauce. Heat the oven to 400°F and spread ⅓ cup sauce in a greased 9×13 dish. Simmer 1½ cups sauce with cream and a flour-water slurry. Divide beef among eight tortillas, roll seam-side down, cover with creamy sauce and Monterey Jack, and bake uncovered about 20 minutes.

Frequently Asked Questions

→ How many burritos does this recipe make?

It makes exactly eight large burritos.

→ How long should the beef slow-cook?

Cook it covered on low for 6–8 hours, until it shreds easily.

→ How much reserved sauce goes in the dish?

Spread ⅓ cup on the bottom, then use 1½ cups for the creamy sauce.

→ Can the burritos be assembled ahead?

Yes. Refrigerate the assembled dish safely and bake until the centers are hot.

4.50 from 92 votes

Creamy Chile Colorado Burritos

Preparation Time:
30 Minutes
Cook Time:
400 Minutes
Total Cooking Time:
430 Minutes
Number of Servings:
8
Creamy Chile Colorado Burritos
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Tender shredded beef slow-cooked in rich chile Colorado sauce, wrapped in tortillas with creamy sauce and melted cheese.

Ingredients You'll Need

  • Slow Cooker Beef

  • Creamy Sauce

  • Assembly & Toppings

  • Optional Serving Toppings

How to Make It

1.

1. Prep the Slow Cooker: Lightly grease your slow cooker with cooking spray or a bit of oil to prevent sticking.

2.

2. Start the Beef: Cut the chuck roast into 3-4 large chunks and place in the slow cooker along with the chile Colorado sauce, bouillon granules, minced garlic, and diced onion.

3.

3. Slow Cook Until Tender: Cover and cook on low for 6-8 hours until the beef is fork-tender and shreds easily. The longer cooking time ensures the most tender results.

4.

4. Shred the Beef: Remove the beef from the slow cooker (but save all that delicious sauce!) and shred it with two forks. Season the shredded beef with salt and pepper to taste.

5.

5. Prep for Baking: Preheat your oven to 400°F and lightly grease a 9x13-inch baking dish. Spread ⅓ cup of the reserved sauce from the slow cooker in the bottom of the dish.

6.

6. Make the Creamy Sauce: Pour 1½ cups of the slow cooker sauce into a medium saucepan and whisk in the heavy cream. In a small bowl, whisk together flour and water to make a slurry.

7.

7. Thicken the Sauce: Add the flour mixture to the saucepan and bring to a simmer over medium heat, whisking constantly. Season with salt and pepper and let it simmer while you assemble the burritos.

8.

8. Assemble the Burritos: Divide the shredded beef evenly among the 8 tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

9.

9. Add Sauce and Cheese: Pour the creamy sauce over the burritos, making sure they're well-coated. Sprinkle the shredded Monterey Jack cheese evenly over the top.

10.

10. Bake Until Bubbly: Bake uncovered for about 20 minutes until the cheese is melted and golden, and the sauce is bubbling around the edges.

11.

11. Garnish and Serve: Remove from oven and sprinkle with fresh chopped cilantro. Serve hot with optional toppings like sour cream, pico de gallo, and guacamole.

Extra Information

  1. The longer you cook the beef in the slow cooker, the more tender it becomes
  2. Save some of the cooking sauce - it's packed with flavor and perfect for the creamy topping
  3. These can be assembled ahead of time and refrigerated until ready to bake
  4. Hatch Chile Colorado sauce gives authentic New Mexican flavor, but you can substitute with your favorite red chile sauce

Essential Tools

  • Slow cooker
  • 9x13-inch baking dish
  • Medium saucepan
  • Whisk
  • Two forks for shredding

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from flour tortillas and flour thickener
  • Contains dairy from heavy cream and cheese

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 26 g
  • Total Carbohydrate: 32 g
  • Protein: 32 g