Creamy Chile Colorado Burritos (Print Version)

# Ingredients:

→ Slow Cooker Beef

01 - 2 pounds boneless beef chuck roast
02 - 1 jar Hatch Chile Colorado sauce
03 - 1 teaspoon beef bouillon granules
04 - 2 cloves garlic, minced
05 - ½ cup yellow onion, diced
06 - Salt and pepper to taste

→ Creamy Sauce

07 - ½ cup heavy cream
08 - 1 tablespoon all-purpose flour
09 - 3 tablespoons water

→ Assembly & Toppings

10 - 8 large flour tortillas (8-inch)
11 - 1 cup Monterey Jack cheese, shredded
12 - 2-3 tablespoons fresh cilantro, chopped

→ Optional Serving Toppings

13 - Sour cream for serving
14 - Pico de gallo for serving
15 - Guacamole for serving

# Instructions:

01 - Lightly grease your slow cooker with cooking spray or a bit of oil to prevent sticking.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.
08 - Divide the shredded beef evenly among the 8 tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
09 - Pour the creamy sauce over the burritos, making sure they're well-coated. Sprinkle the shredded Monterey Jack cheese evenly over the top.
10 - Bake uncovered for about 20 minutes until the cheese is melted and golden, and the sauce is bubbling around the edges.
11 - Remove from oven and sprinkle with fresh chopped cilantro. Serve hot with optional toppings like sour cream, pico de gallo, and guacamole.

# Notes:

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

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